FOOD: Raspberry Cake

With a freezer full of raspberries, it was high time I took to doing something wit them and with the need to find a recipe for a birthday cake for myself, what better an opportunity to use some of them up. You'd think raspberry cakes recipes would be easy to find, but apparently such cakes are a modern invention. While I love using my vintage cookbooks, none had any such recipe, for once pinterest came to the rescue. 

The recipe I came across from Food Loverr which is actually adapted from one on food.com is pretty straight forward, and like most of the recipes I come to share here, there's no out of the ordinary ingredients required. I found the bake time was very underestimated and after baking with frozen raspberries, i'd suggest using fresh ones. The icing was also meant to be decorated with raspberries, but I misjudged and didn't have enough - oops. 

Raspberry Cake

Cake

1/3 cup of butter

1 cup of sugar

1 egg

3 teaspoons of baking powder

1/2 teaspoon of salt

2 cups of sifted all purpose flour

1/2 teaspoon of cinnamon

1 cup of milk

1 teaspoon of vanilla extract

2 cups of fresh raspberries 

Glaze

1 1/2 cups powdered/confectionery sugar

1 teaspoon of melted butter 

6 tablespoons of heavy cream

Mix the butter and sugar together, adding in the egg and mix well. Combine all the dry ingredients. Separately add the vanilla extract to the milk and add, alternating with the dry ingredients into the butter/sugar mixture and mix well, until smooth. Pour batter into a lined loaf pan and sprinkle raspberries over the batter. Place into a preheated oven at 375F for 45 minutes (original recipe states 30 - but the batter was far too wet). After the cake has baked, make the glaze by mixing all the ingredients - sugar, melted butter and cream and frost while still slightly warm.

Have you baked anything tasty lately?