Subj : Blue Ribbon Top 10 - 09
To   : All
From : Dave Drum
Date : Mon Jun 16 2025 16:15:00

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Lemon Raspberry Cake
Categories: Cakes, Fruits, Citrus
     Yield: 16 servings

     3 lg Eggs
   3/4 c  Sugar
   1/2 c  Lemon juice
   1/4 c  Butter; in cubes
     1 tb Grated lemon zest

MMMMM----------------------------CAKE---------------------------------
     3 oz Box lemon gelatin
   1/2 c  Boiling water
   1/2 c  Butter; softened
   1/2 c  Oil
 1 3/4 c  Sugar; divided
     4 lg Eggs; room temp
     4 ts Grated lemon zest
   1/2 c  Lemon juice
     1 ts Lemon extract
     1 ts Vanilla extract
 2 1/2 c  A-P flour
 2 1/2 ts Baking powder
   1/2 ts Salt
   1/2 c  Evaporated milk
   3/4 c  Thawed lemonade concentrate

MMMMM--------------------------FROSTING-------------------------------
     6 oz Cream cheese; softened
     6 tb Butter; softened
     4 c  Confectioners' sugar
 1 1/2 ts Grated lemon zest
 4 1/2 ts Lemon juice
   3/4 ts Vanilla extract
   3/4 c  Seedless raspberry jam
          Fresh raspberries; opt

 For lemon curd, in a heavy saucepan, beat eggs and
 sugar. Stir in the lemon juice, butter and lemon zest.
 Cook and stir over medium-low heat for 15 minutes or
 until mixture is thickened and reaches 160ºF/71ºC. Cool
 for 10 minutes. Press plastic wrap onto the surface of
 the curd and chill for 1-1/2 hours or until thickened.

 For cake, set oven @ 350ºF/175ºC. In a small bowl,
 dissolve gelatin in boiling water; set aside to cool.

 In a large bowl, cream butter, oil and 1-1/2 cups sugar
 until blended, about 5 minutes. Add eggs, 1 at a time,
 beating well after each addition. Beat in gelatin
 mixture, lemon zest, lemon juice and extracts. Combine
 flour, baking powder and salt; add to the butter mixture
 alternately with milk, beating well after each addition.

 Pour batter into 3 greased and floured 9-in. round
 baking pans. Bake until a toothpick inserted in the
 center comes out clean, 20-25 minutes.

 In a microwave-safe bowl, combine lemonade concentrate
 and remaining 1/4 cup sugar. Microwave, uncovered, on
 high for 2 minutes or until sugar is dissolved, stirring
 occasionally. Poke holes in warm cake layers with a
 fork; pour lemonade mixture over tops. Cool 10 minutes
 before removing from pans to wire racks to cool
 completely.

 For frosting, in a large bowl, beat cream cheese and
 butter until fluffy. Add confectioners' sugar, lemon
 zest, lemon juice and vanilla; beat until blended.

 To assemble, place 1 cake layer on a serving plate;
 spread with 6 tablespoons raspberry jam. Repeat. Top
 with remaining cake layer. Spread about 1/2 cup lemon
 curd over top of cake (save remaining curd for another
 use).

 Spread frosting over side of cake and pipe a shell
 border along the top. If desired, garnish with
 raspberries and additional confectioners' sugar. Chill 1
 hour.

 Shirley Warren, Thiensville, Wisconsin

 Makes: 16 servibgs

 RECIPE FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

MMMMM

... "Wars teach us not to love our enemies, but to hate our friends" W.L.
eorge
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)