How To make Fresh Raspberry Cake
1 1/2 cups white sugar
1 cup white shortening
1 1/2 teaspoons vanilla
4 eggs
3 cups white flour
2 teaspoons baking powder
2/3 cup sour cream
1/2 teaspoon baking soda
1 1/4 cups fresh raspberries
firm/ripe
1/2 cup walnuts :
finely chopped
fresh raspberries for garnish whipping cream :
whipped for garnish
In large bowl combine sugar and shortening. Beat vigorously for 1 minute. Add vanilla and eggs. Beat unitl smooth. Beat until smooth and lemon colored. Sift together flour and bakin powder. Stir soda into the sour cream. Add flour alternately with sour cream and beat to smooth batter. With rubber scraper carefully fold in raspberries and nuts. Spoon into tube pan and bake for 1 hour and 20 minutes. Test for doneness. Turn out on rack and cool completely before serving. Serve with whipped cream and very ripe raspberries that have been dipped in granulated white sugar. The Workbasket, 1977, Reader Recipes, Submitted by Pearle M. Goodwin. MC formatting by bobbi744@acd.net ICQ#2099532
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The Best Lemon Raspberry Cake Recipe
This amazing lemon raspberry cake is made of moist lemon cake layers, a fresh raspberry cream cheese frosting and a smooth raspberry filling. Make this cake from scratch with this easy cake tutorial.
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Easy Raspberry Ricotta Cake Recipe | Delicious, simple cake for breakfast or dessert!
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A fruity, moist, fluffy, and delicate raspberry ricotta cake with fresh raspberries, almond flour, and sliced almonds. I love this quick and easy, single layer raspberry cake recipe! Serve it warm with spoonful’s of raspberry preserves and simple whipped cream. It’s perfect for breakfast with a cup of coffee, or after dinner with tea. This is one heavenly cake that you can enjoy again and again!
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Contents of this video:
00:00 Introduction
00:51 Preparing for the Recipe
01:19 Making the Cake Batter
03:20 Assembling the Cake
05:04 Baking Instructions
05:29 Easy Whipped Cream
05:51 Serving Suggestions
06:55 Taste Test
#raspberrycake #ricottacake #easyrecipe #quickdessert #TatyanasEverydayFood
Christmas Raspberry Cake Roll - The Ultimate Recipe for an Impressive Holiday Dessert
Christmas Raspberry Cake Roll - The Ultimate Recipe for an Impressive Holiday Dessert. Celebrate Christmas with our tasty Raspberry Cake Roll, an amazing twist on the classic holiday treats. Imagine a light and fluffy vanilla sponge cake rolled up with a creamy cream cheese filling, raspberry jam and fresh raspberries that are bursting with flavor.
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0:00 - Intro
0:37 - Preparing the vanilla sponge cake
2:01- Baking time
2:38 - Preparing the raspberry jam filling
3:15 - Preparing the cream cheese filling
3:45 - Assembling the roll
5:24 - Preparing the white chocolate ganache
6:06 - Decorating the cake roll
7:23 - Enjoying the cake roll
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My best selling cake had this RASPBERRY JAM FILLING / TOPPING!
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This raspberry filling is the perfect way to level up your baking! With a wonderful tart flavour, it helps to take that sweet edge off baked goods. Use it as a filling or topping for cakes, cupcakes, cheesecakes, macarons, biscuits and so much more!
INGREDIENTS:
- 1 cup (110 g) frozen raspberries
- ¾ tbsp (6 g) cornstarch - also known as cornflour
- 1 tbsp (15 g) lemon juice - must be fresh
- 3 tbsp (38 g) white granulated sugar
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Fresh Raspberry Buttercream Recipe
Learn how to make raspberry buttercream with fresh (or frozen) raspberries! Freeze-dried berries are still my favorite way to flavor buttercream, but this method with fresh berries is a close second ???????? the secret is reducing the raspberry purée to evaporate most of the liquid + amplify the flavor. Full recipe + cake pairing ideas here:
FRESH RASPBERRY BUTTERCREAM
YIELD: 3 Cups
INGREDIENTS:
5 Oz (1 Cup) fresh raspberries see notes for using frozen raspberries
1 Cup (226g) unsalted butter, room temperature
3 1/2 Cups (420g) powdered sugar
pinch of salt
INSTRUCTIONS:
1. Purée the raspberries in a food processor, then place in a small saucepan set over medium heat. Bring to a boil, then reduce the heat to low and simmer for 10-15 minutes, until it becomes jam-like and has reduced by half. You’ll end up with about ¼ Cup of reduced purèe after this step. Let it cool completely to room temperature before moving on.
2. With a hand mixer or paddle attachment on your stand mixer, beat the butter on medium-high until it’s creamy, about 5 minutes. Add the powdered sugar about a cup at a time and mix on low speed until fully incorporated.
3. Add the (room temperature!) reduced raspberry purèe and a pinch of salt. Continue mixing on low speed until fully incorporated and smooth.
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Lemon Raspberry Loaf Cake Recipe
This easy lemon raspberry loaf cake is the perfect dessert! Soft and moist lemon pound cake studded with real raspberries and topped with a tangy lemon glaze icing.
Decorate your loaf with fresh lemon zest and raspberries for a simple and delicious cake - perfect to enjoy with a cuppa!
This quick and easy raspberry lemon cake is a great Spring and Summer dessert for picnics, BBQs, tea parties, potlucks and more!
For the full recipe (including ingredients and step-by-step instructions), head to -
Recipe ingredients:
RASPBERRY LEMON CAKE
▢ 170 g (¾ cups) unsalted butter
▢ 200 g (1 cups) white sugar
▢ 3 eggs
▢ 1 teaspoon vegetable oil
▢ 3 tablespoon milk (whole or semi-skimmed)
▢ 180 g (1 ½ cups) plain all-purpose flour
▢ 2 teaspoon baking powder
▢ A pinch of salt
▢ 1 lemon’s zest and juice (equals roughly 1 tablespoon zest, 3 tablespoon juice)
▢ 200 g (1 ¾ cups) (7 oz) raspberries (fresh or frozen)
LEMON GLAZE
▢ 150 g (1 ¼ cups) powdered icing sugar
▢ ½ lemon’s juice (roughly 1 ½ tablespoon lemon juice)
▢ 1-2 teaspoon milk (optional)
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