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RASPBERRY SUPREME




Source of Recipe


Newspaper Clipping






List of Ingredients



• 600 grams frozen raspberries
  
• 1/2 cup sugar
  
• 1/2 cup soft butter
  
• 3/4 cup sugar
  
• 2 eggs
  
• 1/2 teaspoon vanilla
  
• 1 1/4 cups flour
  
• 1 1/2 teaspoons baking powder
  
• 1/4 teaspoon salt
  
• 1/2 cup milk
  






Instructions



1. Drain raspberries, reserving juice in measuring cup adding enough water to make one cup. Set aside. In greased 8 inch cake pan, toss raspberries with 1/4 cup of the sugar. Set aside. For cake topping: In a large bowl, beat butter with sugar until light and fluffy. Beat in eggs, one at a time, then vanilla. Whisk flour, baking powder, and salt together. Add to butter mixture alternately with milk, making 3 additions of flour, and 2 additions of milk. Spread evenly over raspberry smoothing the top. Set aside in small saucepan, bring reserved juice and remainder (1/4 cup) to boil. Pour over batter. Bake at 350 degrees until bubbly at edges and cake is firm to the touch – 50 minutes. Let cool slightly before serving (makes 8 servings). If you make it ahead of time, store at room temperature for up to 8 hours. Reheat if desired. Serve with cream.