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Prep Time: 25 Minutes Cook Time: 25 Minutes |
Ready In: 50 Minutes Servings: 8 |
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Always looking for ways to use our frozen berries, this one turned out great. from Canadian living mag. Ingredients:
300 g frozen raspberries, thawed |
1/2 cup sugar |
1/2 cup butter or 1/2 cup margarine, softened |
3/4 cup sugar |
2 eggs |
1/2 teaspoon vanilla |
1 1/4 cups all-purpose flour |
1 1/2 teaspoons baking powder |
1 pinch salt |
1/2 cup milk |
Directions:
1. Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside.
2. In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside.
3. Cake topping: In a large bowl, beat butter with sugar until light and fluffy.
4. Beat in eggs, 1 at a time, then vanilla.
5. In separate bowl, whisk together flour, baking powder and salt.
6. Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk.
7. Scrape evenly over raspberries, smoothing top,set aside.
8. In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter.
9. Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes.
10. Let cool slightly before serving.
11. Make ahead = store at room temp for up to 8 hours; reheat if desired.
12. I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light.
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