Raspberry Butter Bundt Cake
photo by Honni
- Ready In:
- 1hr 15mins
1 bundt cake
- 2 cups flour
- 1 teaspoon baking powder
- 1⁄4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 250 g unsalted butter, at room temperature,cubed
- 1 1⁄2 cups granulated sugar
- 3 eggs, separated,at room temperature
- 1 1⁄2 cups fresh raspberries or 1 1/2 cups frozen raspberries, thawed
- 1⁄2 teaspoon lemon juice
- powdered sugar, for dusting
- fresh raspberry, to decorate
- rose petal, to decorate
- clotted cream, for serving
- Preheat oven to 350 degrees Fahrenheit, and position rack in center of oven.
- Grease and flour a 10-cup bundt pan.
- Sift the flour, baking powder and salt into a medium bowl and set aside.
- Stir the milk and vanilla extract together in a small bowl, and also set aside.
- Beat the butter and 1 cup sugar with an electric mixer on medium speed until fluffy, 2-3 minutes, scraping the side of the bowl as necessary.
- Add the egg yolks one at a time, until combined, scraping the bowl well after each addition.
- With the electric mixer on low, alternately add a quarter of the flour and a quarter of the milk mixture at a time, combining well after each addition.
- Remove this mixture from the mixer bowl, placing in a separate larger mixing bowl.
- Wash and dry the mixer bowl well, and swirl around the 1/2 tsp lemon juice to enhance the egg whites.
- Beat the egg whites until stiff peaks form, about 2 minutes, then gently fold the egg white mixture with the remaining 1/2 cup sugar.
- Fold the egg white mixture into the cake batter, then add the raspberries and fold together until lightly combined.
- Spoon or gently pour the batter into the bundt pan, run a knife through to remove any air pockets and bake for 45- 50 minutes, until golden brown, or when a cake prick inserted near the centre of the cake comes out clean.
- Turn cake out onto a cake rack to cool.
- Dust with powdered sugar just before serving, and decorate with fresh raspberries and rose petals.
- Serve with clotted cream.
Questions & Replies
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This cake is indeed deliciously moist and very yummy! I have to take a point off because mine flopped coming out of the pan, despite my careful following of the directions. I believe it wasn't baked quite long enough. However, this too turned out all right; I arranged chunks of cake on individual plates, spooned ice cream on top, and sprinkled with fresh raspberries. My guests never knew the difference!
RECIPE SUBMITTED BY
<p>I was raised in a family that loves to travel, meet people from other countries, and taste new foods. We are quite 'international' - my brother's wife is Indian, my sister's husband is Swiss and my son's wife is of Swedish and Croatian origin. My little dogs are German - miniature Dachshunds.</p> 8725212"