Raspberry Buttercream Cake
Adapted from "The Good Housekeeping Illustrated Book of Desserts" (Hearst)
Serves 8
1 white or lemon cake mix(to be prepared as directed)
2 tablespoons poppy seeds
1 Cup Raspberry jam Frosting:
2 sticks unsalted butter
1 1/2 cups powdered sugar
Raspberry-flavored liqueur, to taste
1 teaspoon vanilla extract
Topping, optional:
1 1/2-pint raspberries
1/2 tablespoon sugar
Prepare cake mix according directions. Add poppy seeds to the prepared batter and blend for 10 seconds. Pour into well-greasedand floured 8-inch cake pans.
Bake 30 to 35 minutes or until toothpick poked in center comes out clean. Using a serrated knife, cut the two cake
layers in half horizontally. Spread 1/3 cup jam between each of the three layers. Top with remaining layer.
Frosting:
Beat butter, sugar and vanilla together, adding liqueur to taste. Smooth buttercream over top and sides. (If you like really thick buttercream, you may want to double the recipe.)
Topping:
In a blender, whirl raspberries and sugar until smooth. Add a little water if too thick. If you want a smooth sauce, press mixture through a sieve to remove seeds. Drizzle over top of cake.
Variations:
For filling, use 1/2 cup whipping cream and 1/4 cup raspberry jam. Whip cream to soft peaks. Add jam and continue whipping until stiff. Use between layers in place of jam alone.
For buttercream, instead of raspberry-flavored liqueur, use 1/2 to 1 tablespoon raspberry-flavored syrup, to taste. The syrup will turn the icing pink.
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