Royal Raspberry Cake Food

ROYAL RASPBERRY CAKE

Royal Raspberry Cake image

My all-time favorite cake recipes include this one. It's easy to make, pretty to look at...and delicious! I never fail to get compliments when I serve Royal Raspberry Cake to family and friends-the sweet/tart taste is a treat.

Provided by Taste of Home

Categories Desserts

Time 50m

Yield 15 servings.

Number Of Ingredients 15

Ingredients

CAKE:
2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon baking powder
1/3 cup butter, softened
1 cup sugar
1 large egg, room temperature
1 teaspoon vanilla extract
1 cup whole milk, room temperature
3-1/2 cups fresh or frozen raspberries, thawed
GLAZE:
1-1/2 cups confectioners' sugar
2 tablespoons half-and-half cream or milk
2 teaspoons butter, melted
1 teaspoon vanilla extract

Steps:

In a bowl, whisk together the first three ingredients; set aside. In a bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, beating well after each addition. Spread into a greased 13x9-in. baking dish. Spoon berries over top. , Bake at 350° for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm with vanilla ice cream if desired.

Nutrition Facts : Calories 171 calories, Fat 4g fat (2g saturated fat), Cholesterol 21mg cholesterol, Sodium 160mg sodium, Carbohydrate 32g carbohydrate (20g sugars, Fiber 2g fiber), Protein 2g protein.

RASPBERRY ROYALE

Raspberry Royale image

Provided by Ina Garten

Categories dessert

Time 5m

Yield 6 servings

Number Of Ingredients 4

Ingredients

3/4 cup framboise, plus more for dipping glasses
1/4 cup vanilla sugar or granulated sugar, for dipping glasses
Fresh raspberries, for garnish
1 bottle good Champagne

Steps:

Coating the rims of the glasses: In a flat dish or saucer, pour a small amount of framboise. Place 1/4 cup vanilla sugar in another saucer. Briefly dip the rim 6 champagne glasses, 1 at a time, in the framboise, and then in the sugar. Set aside to dry.
Pour 2 tablespoons framboise into each glass. Add a few raspberries and then fill with champagne.

RASPBERRY & LEMON SPRING / EASTER CAKE

Raspberry & Lemon Spring / Easter Cake image

This is a perfect Easter or spring time cake! Found in the Morrisons magazine - this cake looks so pretty!

Provided by Um Safia

Categories Dessert

Time 45m

Yield 1 cake, 8 serving(s)

Number Of Ingredients 20

Ingredients

300 g caster sugar
350 g butter, softened
2 teaspoons almond essence
6 medium eggs, beaten
150 g ground almonds
300 g self raising flour
4 lemons, zest of, grated (optional)
150 g icing sugar
4 tablespoons lemon juice
300 ml double cream
150 g lemon curd
200 raspberries
300 g royal icing sugar
3 tablespoons lemon juice
yellow food coloring
mini chocolate egg (optional)
fresh edible flower (optional)
raspberries (optional)
strawberry (optional)
rose petal (optional)

Steps:

Preheat the oven to 180C/350°F Grease & flour two 20cm / 8" cake tins.
Beat the sugar, butter & almond extract until pale & fluffy. Gradually the egg, then fold in the ground almonds, flour, lemon zest & juice.
Spoon into the tins, smooth the top & bakes for 30 minutes or until a skewer comes out clean when inserted into the centre of the cake.
Make a drizzle by mixing the icing sugar& lemon juice together. When the cake comes out of the oven, turn out onto a cooling rack set over a plate. Prick the cakes all over with a skewer & drizzle the syrup over. Set aside to cool/.
Whip the cream & fold in the lemon curd. Set one cake on a plate, level the top if necessary & spoon the filling over the top. Sprinkle with the raspeberries & set the other cake on the top. Set aside.
To make the icing, mix the lemon juice & icing sugar to make a spoonable thick paste. Use a few drops of colouring to get a nice pastel yellow colour & spoon evenly all over the top of the cake & round the sides. Run a pallet knife round the sides to neaten them up & make sure the icing is evenly distributed.
Top with your choice of decorations - chocolate mini eggs, fresh fruit, flowers etc.

Nutrition Facts : Calories 1166.3, Fat 63, SaturatedFat 33, Cholesterol 285.5, Sodium 313.6, Carbohydrate 141.3, Fiber 6.6, Sugar 96.4, Protein 14.8

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