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Categories:Viewed: 41 - Published at: 8 years ago
Ingredients
- 8 tbsp (1 stick) butter, chopped, at room temperature
- 1 1/2 cups granulated sugar
- 3 None eggs, at room temperature
- 1/2 cup self-rising flour
- 1/4 cup flour
- 3/4 cup ground almonds
- 1/4 cup sour cream
- 1 1/3 cups raspberries
- 1 cup cranberry juice
- 1 None cinnamon stick
Method
- Preheat the oven to 350°F. Grease an 8-inch tube pan.
- Beat butter and 1 1/4 cups of the sugar in a large bowl with an electric mixer on medium speed until light and creamy. Add eggs, one at a time, beating lightly after each addition.
- Sift combined flours over butter mixture. Add ground almonds and sour cream; fold until just combined. Add raspberries; fold until just combined. Spoon mixture into prepared pan, smoothing top with a spatula.
- Bake for 45 mins or until a toothpick inserted inserted into the center comes out clean. Cool in pan for 5 minutes. Remove from pan; place on a wire rack set over a baking pan. Poke several holes over top of cake with a thin skewer.
- Mix cranberry juice, cinnamon and remaining 1/4 cup sugar in a saucepan on low heat. Simmer for 2 mins or until sugar dissolves. Increase heat to high. Bring to a boil. Boil for 5 mins or until syrupy. Pour hot syrup evenly over top and sides of cake. Cool completely before serving.
