Fresh Raspberry Cake
Fresh Raspberry Cake recipe
Yield
16 servingsPrep
20 minCook
80 minReady
100 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | cups |
sugar
white |
|
| 1 | cup |
vegetable shortening
white |
*
|
| 1 ½ | teaspoons |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 3 | cups |
all-purpose flour
|
|
| 2 | teaspoons |
baking powder
|
|
| ⅔ | cup |
sour cream
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 ¼ | cups |
raspberries
fresh, firm, ripe |
|
| ½ | cup |
walnuts
finely chopped |
|
|
raspberries
fresh, for garnish |
*
|
||
|
heavy whipping cream
whipped for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 355 | ml |
sugar
white |
|
| 237 | ml |
vegetable shortening
white |
*
|
| 7.5 | ml |
vanilla extract
|
|
| 4 | large |
eggs
|
|
| 7.1E+2 | ml |
all-purpose flour
|
|
| 1E+1 | ml |
baking powder
|
|
| 158 | ml |
sour cream
|
|
| 2.5 | ml |
baking soda
|
|
| 296 | ml |
raspberries
fresh, firm, ripe |
|
| 118 | ml |
walnuts
finely chopped |
|
| 1 | x |
raspberries
fresh, for garnish |
*
|
| 1 | x |
heavy whipping cream
whipped for garnish |
*
|
Directions
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.
