Raspberry Butter Bundt Cake Food

CHOCOLATE RASPBERRY BUNDT CAKE

Steps:

• For the cake: Preheat the oven to 325 degrees F. Spray a bundt pan with nonstick cooking spray.
• In a large mixing bowl, use a handheld electric mixer to whisk the milk, jam, melted butter, liqueur and eggs. Add the cake mix and beat on medium speed for about 1 minute.
• Transfer the batter to the prepared pan and bake until a toothpick or cake tester comes out clean when inserted into the cake, about 35 minutes. Let cool in the pan for 15 minutes. Remove the cake from the pan and transfer to a wire rack to cool completely.
• For the ganache: Put the chocolate, jam, and liqueur in a mixing bowl. Bring the cream to a low simmer in a small pan set over medium-high heat. Pour over the chocolate and let stand 10 minutes. Stir with a whisk until smooth. Let stand another 10 minutes.
• Place the cake on a cake stand or serving dish and pour the ganache over it, letting it drip down the sides. Use the raspberries and mint to decorate it to look like a holiday wreath if desired.

RASPBERRY BUNDT CAKE RECIPE

Steps:

• In a small saucepan over medium heat, mix fresh raspberries, sugar, and orange juice.
• Cook for 3-4 minutes, stirring occasionally, until the mixture begins to boil. Reduce heat to med-low and continue to cook until the sauce begins to thicken, about 10-15 more minutes. Stir occasionally.
• Allow the sauce to cool to room temperature (it will continue to thicken as it cools).
• If desired, strain the sauce through a mesh sieve to remove seeds (this is optional).
• *You will only use 1/3 cup of the sauce for the bundt cake, and about 2-3 Tbsp for the glaze. You might have a little bit left over.
• Preheat oven to 350 degrees.
• Using a hand mixer or standing mixer, cream the butter until it is light and fluffy, about 1 minute. Add in the sugar and orange zest. Cream the mixture until well combined.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl sift flour, cornstarch, salt, and baking powder together. Set aside.
• In a small bowl whisk milk, vanilla extract, and almond extract.
• Alternately add the dry ingredients (the flour mixture) and the wet ingredients (milk and extracts) to the butter mixture (beginning and ending with the dry ingredients), gently mixing after each addition until the batter is just combined.
• Add in the sour cream, 1/3 cup raspberry sauce, and crushed freeze dried raspberries. Mix until just combined.
• If using red or pink gel food coloring, add 2-3 drops into the batter and gently stir until combined.
• Grease a 12-cup bundt cake pan very well, then pour the batter into the cake pan. Spread batter in an even layer.
• Bake 50-55 minutes, or until a cake tester comes out clean with just a few moist crumbs stuck to it (mine took exactly 53 minutes).
• Allow the cake to cool about 10 minutes, then remove the cake from the pan and put it onto a plate to finish cooling.
• Whisk 2 Tbsp of raspberry sauce with 1 cup of powdered sugar and 3 tsp orange juice. If the glaze is too thin, add in more powdered sugar. If the glaze is too thick, add in more raspberry sauce and/or orange juice.
• Drizzle the glaze over the cake and allow it to set before slicing and serving. If desired, top with fresh raspberries.
• Enjoy!

RASPBERRY BUTTER BUNDT CAKE

Steps:

• 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.

RASPBERRY NUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
• Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
• In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.
• In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.

RASPBERRY CHOCOLATE CHIP BUNDT CAKE

Steps:

• Preheat oven to 350°F.
• Measure out 1 cup of the raspberries; thaw in sieve, reserving juice. Set aside the cup of berries.
• Thaw remaining berries; puree in food processor, adding reserved juice.
• Press through sieve to remove seeds; add icing sugar.
• In bowl, cream butter with granulated sugar until fluffy; beat in eggs, one at a time, and vanilla.
• Stir together flour, baking powder, baking soda and salt; add half to the butter mixture.
• Stir in sour cream; stir in remaining flour mixture and 1 cup of chocolate chips.
• Spread half into a greased 10 inch Bundt pan; sprinkle with reserved drained berries.
• Spread remaining batter on top.
• Bake for 40 minutes or until cake springs back when lightly touched.
• Let cool for 10 minutes.
• Invert on rack to cool completely.
• Transfer to plate; slip strips of waxed paper under cake.
• Melt remaining chocolate chips with cream.
• Pour over cake, drizzling down sides. Remove wax paper.
• Serve with raspberry sauce.

BUTTER BUNDT CAKE

Steps:

• Preheat oven to 350 degrees.
• Spray bunt pan with cooking spray & lightly flour pan.
• Mix all the cake ingredients (cake mix, pudding, water, butter, vanilla extract, and eggs). Beat for about 4 minutes.
• Pour cake batter into pan and bake cake per time on box approximately 33-43 minutes (until tooth pick in center comes out clean).
• After removing the cake from the oven, poke holes in the bottom of the cake all over (with ice pick, or similar).
• Let cool about 1/2 hour.
• Mix all sugar glaze ingredients together (sugar, water, butter, vanilla extract).
• Pour sugar mixture all over the bottom and down sides of cake. Leave about 1/2 the sugar mixture in the bowl for the top of cake after flipping.
• Let cool about and hour and then flip cake onto cake pan. Pour the remaining sugar mixture on top of the cake.
• I usually spread with a spatula and make sure top & sides of cake is covered with the sugar glaze.
• Let sit for another hour to set up and serve.

RASPBERRY SWIRL CAKE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream 1 c + 1 T butter and sugar until fluffy.
• Sift the flour, baking powder and salt together.
• Add the flour alternately with the milk to the butter/sugar (begin and end with dry ingredients); add the vanilla.
• In a small mixing bowl, beat egg whites until stiff peaks form and fold gently by hand into the batter.
• Heat jelly until melted; cool slightly.
• Remove 1 c of batter and add jelly; mix well.
• Add enough food coloring to make the batter pink.
• Pour the white batter into a greased and floured Bundt pan.
• Pour jelly batter on top.
• Swirl the raspberry mixture into the cake.
• Bake at 350 degrees for 45-50 minutes or until the cake tests done.
• Turn out on a wire rack to cool completely.
• To make the glaze, combine the confectioners sugar, butter and vanilla extract.
• Add in enough milk to produce a slightly runny consistency.
• Pour the glaze over the cake and drizzle with sieved raspberry jam.