Subj : 7/31 Razzberry Cake Day
To : All
From : Dave Drum
Date : Fri Jul 29 2022 06:46:22
July 31 - National Raspberry Cake Day
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Red & Black Raspberry Pudding Cake
Categories: Cakes, Desserts, Fruits
Yield: 9 servings
1/2 c Sugar
10 oz Frozen red raspberries in
- syrup
2 c Fresh black raspberries
1/2 c Sugar
1 1/2 ts Vanilla
1 3/4 ts Baking powder
1/2 c Milk
1 1/2 ts Cornstarch
2 tb Lemon juice
1/2 c Unsalted butter; softened
1 lg Egg; beaten lightly
1 c Flour
1/4 ts Salt
Thaw and drain the frozen red raspberries well,
reserving 1/3 cup of syrup. Pick over the fresh berries.
In a heavy saucepan, combine the sugar and cornstarch,
add the reserved syrup and lemon juice, and combine the
mixture well. Add the thawed fruit and the fresh black
raspberries, bring the liquid to a boil over moderate
heat, stirring constantly, and simmer the mixture for 5
minutes.
In a large bowl, cream the butter. Add the sugar, a
little at a time, beating and beat the mixture until it
is light and fluffy. Add the egg and vanilla, and beat
the mixture until it is smooth. Into a bowl, sift
together the flour, baking powder, and salt.
Add flour mixture to the butter mixture in small
batches, alternating with additions of milk. Beat well
after each addition and blend the batter until it is
smooth.
Spread the batter evenly in a lightly buttered 9" square baking
pan. Spoon the berry mixture over it. Bake in the middle of a
350+|F/175+|C oven for 20 minutes.
Reduce heat to 325+|F/165+|C and bake for 20-25 minutes
more or until tester comes out clean. Let it cool on a
rack for 10 minutes. Serve with cream or whipped cream.
A 1983 Gourmet Mag. favorite by Nancy Bagget
RECIPE FROM:
https://www.recipesource.com
Uncle Dirty Dave's Archives
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