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Raspberry: Royal Raspberry Cake

Source of Recipe

Best of Country Cooking


List of Ingredients

CAKE:
2 cups flour
1/2 teaspoon salt
1 tablespoon baking powder
1/3 cup butter, room temp
1 cup sugar
1 egg, room temp
1 cup milk, room temp
1 teaspoon vanilla
3 1/2 cups fresh or frozen unsweetened raspberries

GLAZE:
1 1/2 cups powdered sugar
2 tablespoons cream
1 teaspoon vanilla


Recipe

Stir together first three ingredients in bowl with wire whisk. Cream softened butter with mixer; add sugar gradually, beating well after each addition, until mixture is fluffy and light. Stir in egg and beat for 1 minute. Combine milk and vanilla. Add dry ingredients alternately with milk/butter/sugar mixture, beating well after each addition. Spread cake batter into greased and floured 13x9 inch baking pan. Spread berries evenly over top of batter. Bake at 350ºF for 30-35 minutes or till center of cake springs back lightly when touched. Cool for 5 minutes. Combine glaze ingredients and spread over cake, leaving berries exposed. Serve warm, with vanilla ice cream if desired. Serves 16-20.