Downeast Raspberry Cake

Submitted by Kim127

"Nice light cake topped with fresh raspberries. The glaze is a must! Note that the recipe calls for 3 tablespoons of heavy cream for the glaze, I added an extra couple of tablespoons or so in order to get the glaze to a loose enough consistancy to spread. This cake is also really great with Recipe #276371 by Culinary Explorer. The cookbook (MerryMeeting Merry Eating) recommends this for picnics as it travels well. I can't say for sure, the cake never made it out of the kitchen. Enjoy!"

 

• Ready In: 50mins
• Ingredients: 13
• Serves: 12

ingredients

• 1⁄3 cup butter, softened
• 1 cup sugar
• 1 egg
• 3 teaspoons baking powder
• 1⁄2 teaspoon salt
• 2 cups flour, sifted
• 1⁄2 teaspoon cinnamon
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 pint fresh raspberry (about 2 cups)

• For Glaze

• 1 1⁄2 cups confectioners' sugar
• 1 teaspoon butter, melted
• 3 tablespoons heavy cream (I had to add a couple extra tablespoons to get spreadable frosting)

directions

1. Cream together butter and sugar.
2. Add egg and beat well.
3. Combine dry ingredients together.
4. Add the vanilla to the milk.
5. Add the milk and vanilla mixture alternately with the dry ingredients to the creamed mixture.
6. Mix until smooth.
7. Pour batter into a greased and floured 9 x 13 inch baking pan.
8. Sprinkle raspberries evenly over batter.
9. Bake at 375 for 30 minutes.
10. For the glaze, mix together the confectioner's sugar, melted butter and cream. Frost in the pan while still warm.

Reviews

[moviebeth]

Perfect cake! Light and tasty cake with the fresh berries is a perfect combination. I made it with the raspberries, but think I'm going to try with the large bounty of blueberries I have soon. Love it!

 

[LARavenscroft]

Was looking for a different cake recipe to make for my mother's birthday and came across this recipe. It's moist and tasty. I loved the hint of cinnamon. Halved the recipe as there were only 5 of use and baked it about 20 minutes. Made this gluten free and also added 1 T ground flax seed. Served with vanilla ice cream. Thanks for posting this Kim. Made for Zaar Cookbooks Tag.

 

[JackieOhNo!]

This is so delicious - it is light and easy to make. I did add about 6 T. heavy cream to get the glaze to a spreading consistency; however, next time, I will wait until the cake has cooled before adding it. The warmth of the cake caused the glaze to sort of sink in the middle, and I had to keep respreading it. However, this did not keep it from being a 5-star cake.

 

[Sydney Mike]

Made a cake & a tart yesterday, one for some friends & one for myself, then decided to split them half & half ~ Wise decision, for my, anyway, as I loved them both! This cake is a true winner! Had expected to use frozen raspberries, but did find some very nice fresh ones! One of the things I like here, is that the cake doesn't come out of a box! Understand ~ I don't mind using a cake mix, but every now & then it's just nice to make it from scratch, & this was one of those times! Easy to put together & with a wonderful taste! Thanks for sharing! [Tagged, made & reviewed in Please Review My Recipe cooking game]