In addition to enjoying the bounty of produce from my Aunt Carol's garden the past few weeks, we have been enjoying the delicious raspberries that Grannie and my Aunt Bonnie let us collect from their raspberry patches:
I froze over 3 gallons of berries, enjoyed a few bowls of raspberries with cream (possibly my favorite dessert since it's so satisfying but so light and requires no added sugar), and I also baked up this bad boy last week:
Royal Raspberry Cake is also another one of my favorite desserts: really delicious, but not nearly as sweet or rich as most cakes (it tastes a little like a coffee cake). Since it is so easy to make yet so decadent, I thought I'd share the recipe. It is a perfect dessert for a special occasion.
Royal Raspberry Cake
2 c flour 1 egg
1/2 t. salt 1 c milk
1 T. baking powder 1 t. vanilla
1/3 c. butter (room temp) 3.5 c. fresh or frozen raspberries
1 c. sugar
Stir together the first three ingredients in a bowl with a wire whisk; set aside. Cream softened butter with a mixer. Add the sugar gradually, beating well after each addition until the mixture is light and fluffy. Stir in the egg and beat for one minute. Combine the milk and vanilla. Add dry ingredients and milk mixture alternatively to the butter and sugar mixture, beating well after each addition. Spread the cake batter in a well greased 9x13 pan. Sprinkle the berries evenly over the top of the batter. Bake at 350 degrees for 30-35 minutes until the center of the cake springs back when lightly touched. Cool 5 minutes.
1.5 c. powdered sugar 1 t. vanilla
2 t. cream or milk
Mix altogether until smooth. This should be thin and runny. Pour glaze over the cake while still hot.