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Categories:Viewed: 60 - Published at: 9 years ago
Ingredients
- 1 1/2 pounds raspberries, frozen
- 1/2 cup sugar
- 1/2 cup butter or half butter and half canola or olive oil
- 3/4 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1 1/4 cups flour, all-purpose or half whole wheat and half white flour
- 1 1/2 teaspoons baking powder
- 18 teaspoon salt
- 1/2 cup milk
Method
- Thaw and drain the raspberries, reserving the juice.
- Add enough water to the juice to make 3/4 to 1 cup.
- Well grease an eight inch square metal baking pan.
- Set aside.
- Toss the raspberries with 1/4 cup of sugar in a large bowl and set aside.
- Cream butter with 3/4 cup sugar in a large bowl until light and fluffy.
- Beat in the eggs one at a time.
- Add the vanilla extract.
- In another bowl whisk together the flour, baking powder and the salt.
- Mix 13 of the flour mixture with the butter and sugar, then mix in 13 of the milk.
- Do this 3 times until well blended.
- Preheat the oven to 350F (180C).
- Add the raspberries to the prepared baking dish then the cake mixture on top, smoothing out with a spatula.
- Boil the reserved raspberry juice with the remaining 1/4 cup of sugar in a small saucepan, then pour over top of the cake.
- Bake at 350F (180C) F approximately 50 minutes until bubbly and the cake is firm to the touch.
- Let cool slightly before serving.
