Raspberry Jam Cake With Raspberry Cream Cheese Fro...

Prep Time: 0 Minutes

Cook Time: 35 Minutes

Ready In: 35 Minutes

Servings: 8

Incredible recipe bursting with cream cheese and raspberry flavors. Enjoy

Ingredients:

2 sticks butter softened

1-1/2 cups granulated sugar

3 large eggs beaten

1-3/4 cups flour

6 tablespoons corn starch

2 teaspoons ground cinnamon

1/2 teaspoon salt

1-1/2 teaspoons baking soda

1/4 teaspoon cloves ground

1/4 teaspoon nutmeg ground

1/4 teaspoon ginger ground

1 cup sourdough starter

1-1/2 cups raspberry jam

1/2 cup chopped pecans

raspberry cream cheese frosting

8 ounce package cream cheese softened

8 tablespoons butter softened

3-1/2 cups sifted confectioners sugar

3/4 cup fresh ripe raspberries rinsed and mashed to make 1/2 cup then drained well

1/2 cup frozen grated unsweetened coconut thawed

1/2 cup chopped pecans

Directions:

1. Heat oven to 350.
2. Beat butter and sugar in bowl of electric mixer until well mixed.
3. Add eggs one at a time beating well after each addition.
4. Stir together flour, cornstarch, spice, baking soda and salt.
5. Alternately add flour and sourdough starter to butter mixture beating well after each addition.
6. Begin and end with flour then beat in jam and stir in nuts by hand.
7. Pour batter evenly into 3 greased and floured round cake tins.
8. Bake 35 minutes then cool in pans for 10 minutes and turn out onto wire racks.
9. Cool completely then frost with icing.
10. To make frosting combine cream cheese and butter with an electric mixer on low speed 30 seconds.
11. Stop the machine and add sugar and drained raspberries.
12. Blend the frosting on low until the sugar has been incorporated.
13. Raise speed to medium and mix frosting another minute until well combined.
14. Fold in coconut and pecans.

By RecipeOfHealth.com