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    You are in: Home / Recipes / Raspberry Cake Recipe
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    Raspberry Cake

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • on June 11, 2011

      No clue what I did wrong here. Maybe filled the cake pan too full? While baking, the batter closed in and completely covered the beautifully decorated raspberries on top of the cake. It was like a tidal wave but the batter did not run over the sides so I dont think I really over filled the cake tin. No visible berries after the tidal wave!. After 45 minutes @350 still not cooked completely. Took it out after 55 minutes. My cake has turned out more like a raspberry cobbler type of dessert. However, all being said it was delicious and I served it like a cobbler with ice cream. However that was not what I had in mind when I attempted the cake. I must have made a huge error someplace along the line........I am rating it a 2 but admit that it tasted great but it is not one that I will attempt again- unless someone could tell me what they think might have gone wrong here. Followed recipe to the letter ( at least I think I did) A disappointment for me.

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    • on August 28, 2009

      This cake was phenomenal! I cannot believe how moist it was! I really believe that the buttermilk made the difference! It was not too sweet but a perfect light dessert! The cake batter did overtake the berries, but I didn't mind it. This cake was easy to make and a crowd pleaser! I will definitely make this again.

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    • on June 16, 2007

      I made this cake this morning, it was awesome! Just the right balance between berries and cake. After reading the reviews and the mention of the cake being a tad dry, I added 4 teaspoons of vanilla yogurt to the batter. Thank you soooo much for sharing, I'll be making this again.(and again)

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    • on June 05, 2006

      Maybe I didn't use enough raspberries, but my cake rose around and covered some of my berries, so my pretty design didn't end up mattering so much. I liked the fact that the berries were on top, which is a nice change from cakes/breads with berries just mixed in and more simple than an upside-down cake (at least in terms of clean-up and storage!). The cake had good flavor, but was a smidge dry, which did balance as the berries were quite moist and juicy. Overall, a very nice cake and not too unhealthy as far as cakes go. Thanks!

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    • on September 22, 2004

      This was a great cake! Used fresh raspberries from my garden and added an extra 1/2 cup or so. Also substituted 1 cup of whole wheat flour for the white. Will try this with Splenda next time.

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    • on September 21, 2004

      Nice flavor, easy to make, and the cake has a really charming rustic look to it. My only objections were that it's a bit coarse-textured (maybe I overmixed?), and the baking time was WAY off for my oven - I happened into the kitchen at 34 minutes, and the cake was well past optimally done. I'm at altitude, so things do bake faster, but this was more so than usual. Still, adjusting the baking time and maybe using cake flour next time (?) it would be worth making again.

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    • on May 26, 2004

      Sugarpea thank you so much for posting this lovely recipe. The cake is outstanding. I made this for dessert tonite, what flavour, tender and moist, sweet and tart.

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    Nutritional Facts for Raspberry Cake

    Serving Size: 1 (139 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 298.7
     
    Calories from Fat 64
    21%
    Total Fat 7.1 g
    10%
    Saturated Fat 4.0 g
    20%
    Cholesterol 39.7 mg
    13%
    Sodium 259.3 mg
    10%
    Total Carbohydrate 54.1 g
    18%
    Dietary Fiber 2.8 g
    11%
    Sugars 27.8 g
    111%
    Protein 5.4 g
    10%

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