My favorite Southern Raspberry Bundt Cake
I can't eat strawberries - highly allergic. I don't think I am missing much when it comes to this wonderful raspberry cake. It is moist and delicious. If the cake makes it past the first day, it actually gets moistened the next day. The raspberry preserves will keep the cake moist and yummy. It is simply delicious!
This cake is a scratch made cake using my favorite Bertha, my beautiful boysenberry Kitchenaide mixer. Be sure and check out my Amazon store for great deals on Kitchenaide mixers. Shop - Amazon.com/shop/sweetyellowcornbread
Ingredients:
1 cup – 2 sticks of margarine
1 1/2 cups sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon vanilla extract (I use organic clear vanilla)
4 large eggs, room temperature
4 Tablespoons of Raspberry Preserves
1/4¼ cup of Plain Vanilla Yogurt or French Vanilla
3 cups Unbleached Cake Flour or all-purpose flour
cup milk
TO MAKE:
1. Place a rack in the center of the oven. Preheat the oven to 350°F.
2. Lightly grease your bundt pan with non-stick spray.
3. Beat together the butter, sugar, baking powder, salt, and vanilla, scraping the bottom and sides of the bowl as needed, until pale and fluffy, about 3 minutes on medium-high speed of an electric mixer.
4. Add the eggs two at a time, beating the batter well and scraping the bowl between each addition, until fully combined and the batter has thickened. Fold in the 4 Tablespoons of the Raspberry Preserves and the ¼ cup of the French Vanilla or Plain Yogurt (I use Stoneyfield)
5. Stir in half of the flour, then all the milk, followed by the rest of the flour, scraping the bowl after each addition. Mix just until combined. The batter will look curdled after the milk addition; that's OK, it will come back together once the rest of the flour is added.
6. Pour batter into the lightly greased bundt pan
7. Bake the cake until golden brown —approx. 35-40 minutes. The center of the cake should feel firm when gently pressed, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
8. Remove the cake from the oven. Allow it to cool completely in the pan, then loosen the edges with a knife and gently remove from the pan.
Top this cake with Powder Sugar and it is good to go.
I can't eat strawberries - highly allergic. I don't think I am missing much when it comes to this wonderful raspberry cake. It is moist and delicious. If the cake makes it past the first day, it actually gets moistened the next day. The raspberry preserves will keep the cake moist and yummy. It is simply delicious!
This cake is a scratch made cake using my favorite Bertha, my beautiful boysenberry Kitchenaide mixer. Be sure and check out my Amazon store for great deals on Kitchenaide mixers. Shop - Amazon.com/shop/sweetyellowcornbread
Ingredients:
1 cup – 2 sticks of margarine
1 1/2 cups sugar
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 tablespoon vanilla extract (I use organic clear vanilla)
4 large eggs, room temperature
4 Tablespoons of Raspberry Preserves
1/4¼ cup of Plain Vanilla Yogurt or French Vanilla
3 cups Unbleached Cake Flour or all-purpose flour
cup milk
TO MAKE:
1. Place a rack in the center of the oven. Preheat the oven to 350°F.
2. Lightly grease your bundt pan with non-stick spray.
3. Beat together the butter, sugar, baking powder, salt, and vanilla, scraping the bottom and sides of the bowl as needed, until pale and fluffy, about 3 minutes on medium-high speed of an electric mixer.
4. Add the eggs two at a time, beating the batter well and scraping the bowl between each addition, until fully combined and the batter has thickened. Fold in the 4 Tablespoons of the Raspberry Preserves and the ¼ cup of the French Vanilla or Plain Yogurt (I use Stoneyfield)
5. Stir in half of the flour, then all the milk, followed by the rest of the flour, scraping the bowl after each addition. Mix just until combined. The batter will look curdled after the milk addition; that's OK, it will come back together once the rest of the flour is added.
6. Pour batter into the lightly greased bundt pan
7. Bake the cake until golden brown —approx. 35-40 minutes. The center of the cake should feel firm when gently pressed, and a toothpick inserted into the center should come out clean or with just a few moist crumbs.
8. Remove the cake from the oven. Allow it to cool completely in the pan, then loosen the edges with a knife and gently remove from the pan.
Top this cake with Powder Sugar and it is good to go.
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