Email to Gillian Scarlett      

Recipe Categories: gilly's HOME PAGEAPPETIZERS BarCookies BBQ Beans BEVERAGES BREAD BREAKFAST BROWNIES BRUNCH burgers CAKESandPIES CANDY CASSEROLES Cheesecakes chicken CHILI COOKIES CROCKPOT DESSERTS DIABETIC EGGS ETHNIC FISHandSEAFOOD LOWCARB MEATS MUFFINS NACHOS PASTA PASTASALAD PASTRIES PIES PIZZA Potatoes potatoes POTATOSALADS POULTRY QUICHE RICE SALADandDRESSING SANDWICHES SAUCES SNACKS SOUPSandSTEWS Stuffing TARTS VEGETABLES VEGETARIAN

RASPBERRY-FILLED SPICE CAKE




Source of Recipe


I Can't Believe It's Not Butter! ®


List of Ingredients




2 cups all-purpose flour
1 tsp. baking soda
1 tsp. ground cinnamon
1 tsp. ground ginger
1/4 tsp. ground cloves
1 cup buttermilk
1/2 cup molasses
1/2 cup firmly packed dark brown sugar
1/4 cup I Can't Believe It's Not Butter!® Spread, melted
1 egg
1/2 cup PLUS 2 Tbsp. raspberry jam
1/2 cup heavy or whipping cream
1 Tbsp. confectioners sugar


Recipe



Preheat oven to 350°. Grease 8 x 8-inch baking dish; set aside.

In medium bowl, combine flour, baking soda and spices; set aside.

In large bowl, with electric mixer, beat buttermilk, molasses, brown sugar, I Can't Believe It's Not Butter!® Spread and egg until blended. Beat in flour mixture until blended. Evenly pour 1/2 of the batter into prepared dish. Evenly spoon 1/2 cup jam over batter, then pour on remaining batter.

Bake 35 minutes or until center springs back when touched. On wire rack, cool 15 minutes; remove from pan and cool completely.

For topping, in medium bowl, with electric mixer, beat cream with remaining 2 tablespoons jam and confectioners sugar until stiff peaks form. Serve with cake.
Serves: 8