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

    Whole Wheat Raspberry Cake. Photo by ILuvRecipes

    1/1 Photo of Whole Wheat Raspberry Cake

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Jazmina's Note:

    Quick and easy to make. This cake is full of flavor, moist and delicious! Enjoy

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Pre heat oven to 350.
    2. 2
      Combine sugar and melted butter until smooth.
    3. 3
      Add in yogurt, vanilla, and raspberries (fresh ones are best, or let frozen thaw and get rid of extra water) mix together.
    4. 4
      Add in flour, baking soda, baking powder, salt and cloves. Mix everything together and pour into one 8 inch buttered and floured baking dish.
    5. 5
      Bake until golden brown and you are able to stick a fork in it's center without having cake all over your fork.
    6. 6
      About 30mins.

    Ratings & Reviews:

    • on August 25, 2008

      55

      Excellent whole wheat cake. I used all organic ingredients; made no subs. However, when i had followed all the steps, it was somewhat dry and crumbly. Not sure why, but I am not a baker by any means, so it must have been some kind of error on my part, but I could not pour what was in the bowl into the pan as the directions were stating. So I added a bit of milk until it looked "pourable" and then threw it in the oven. My 4 yr old daughter loved it as did everyone else that had some. It was gone when I got home. I got one piece, so I will make this again. The flavor was excellent. I actually cut the sugar back to 1/2c but the blueberries give such great flavor it was not missed. Thanks for sharing. A very unique and delicious cake.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 02, 2008

      55

      Awesome!!! I am a teacher and needed something to bake for a bake sale. I wanted to make something more interesting that the usual choc. chip cookie or brownie. I substituted raspberry fat free yogurt. I reduced the cloves to 1/2 tsp. For ease of sale, I made cupcakes. The recipe made 12 full size cupcakes and 12 mini cupcakes. I sprinkled powdered sugar over them instead of making frosting. These were wonderful! I am sure they will sell quickly tomorrow.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on July 22, 2013

      35

      Just all whole wheat in a cake does not do it for us..............maybe half the next time and also less sugar. Sorry...........................different people and different tastes. Tasted too much like a bran muffin.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (7)

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    Nutritional Facts for Whole Wheat Raspberry Cake

    Serving Size: 1 (120 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 410.8
     
    Calories from Fat 148
    36%
    Total Fat 16.4 g
    25%
    Saturated Fat 9.9 g
    49%
    Cholesterol 41.2 mg
    13%
    Sodium 914.7 mg
    38%
    Total Carbohydrate 62.1 g
    20%
    Dietary Fiber 7.6 g
    30%
    Sugars 29.4 g
    117%
    Protein 7.9 g
    15%

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