Raspberry Moscow Mule Cake Food
RASPBERRY MOSCOW MULE CAKE
This Moscow mule cake is my favorite cake I've ever made from scratch. It's so moist and flavorful, and it reminds me of my favorite cocktail. -Becky Hardin, St. Peters, Missouri
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cake flour and salt; add to creamed mixture alternately with ginger beer, beating well after each addition (mixture may appear curdled)., Gently fold raspberries into batter; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, 70-80 minutes. Meanwhile, for syrup, in a small saucepan, bring ginger beer, sugar and lime juice to a boil. Reduce heat; simmer 10 minutes. Cool slightly., Poke holes in warm cake using a fork or wooden skewer. Slowly spoon syrup over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. For glaze, in a small bowl, mix confectioners' sugar and enough lime juice to reach desired consistency; pour over cake. Let stand until set. If desired, top with additional fresh raspberries.
Nutrition Facts : Calories 488 calories, Fat 19g fat (11g saturated fat), Cholesterol 104mg cholesterol, Sodium 100mg sodium, Carbohydrate 75g carbohydrate (53g sugars, Fiber 1g fiber), Protein 5g protein.
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- Preheat your oven to 315 degrees F. Lightly flour a 6 cup bundt cake pan or spray with nonstick spray.
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Directions Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes.
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