Email to Amy       

Recipe Categories: shubie74's HOME PAGEAmish Appetizers Bars Beverages Beverages_Alcoholic Beverages_Milkshakes Beverages_Punches Beverages_Smoothies Breads Breakfast Cakes Candy Casseroles Casseroles_Chicken Casseroles_Vegetables Chowders Christmas Cookies Cooking_For_Two Copycat Crockpot Cupcakes Desserts Dips Dips_Spread Dips_Sweet Fish_and_Seafood Frostings Fruit Fudge Gifts_in_A_Jar Gluten-free Grilling Halloween Homemade Jams Kids Lowfat Meatballs-n-Meatloafs Meats Meats-Pork Meats-Turkey Mexican Microwave Misc Muffins Pasta Pets Pies Pizza Potatoes Poultry Pudding RecipeLinks Rice Salads_and_Dressings Salsas Sandwiches Sauces Seasonings Snacks Soups Stews Stir_Fry St_Patricks_Day Sugar_Free Syrups Thanksgiving Tips Valentines Vegetables Weight_Watchers

Raspberry Buckle




Source of Recipe


*


List of Ingredients




½ c butter, room temp
1 c granulated sugar
3 large eggs
1 c flour
½ t salt
½ t baking poweder
2 containers (½ pt each) raspberries (2 3/4 cups)



Recipe



Preheat oven to 350. Butter a 2 quart dish. Cream butter and sugar until fluffy. Add eggs, beating after each to combine. Add flour, salt and baking powder. Spread batter in baking dish, scatter raspberries on top. Bake 45-50 minutes, or until toothpick inserted in center comes out clean. Let cool 20 minutes; dust with powdered sugar serve with ice or whipped cream.