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Raspberry Pudding Cake

 
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1.2k

Looks great, tastes great. It is best to place it on a cookie sheet covered with foil in case there is any boil over when baking. This is a restaurant quality recipe, absolutely yummy.

Yield

8

servings

Prep

15

min

Cook

50

min

Ready

65

min

Trans-fat Free
 

Ingredients

1 ½ pounds raspberries, frozen
*
½ cup sugar
½ cup butter
or half butter and half canola or olive oil
¾ cup sugar
2 large eggs
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
or half whole wheat and half white flour
1 ½ teaspoons baking powder
teaspoon salt
*
½ cup milk

Directions

Thaw and drain the raspberries, reserving the juice.

Add enough water to the juice to make ¾ to 1 cup.

Well grease an eight inch square metal baking pan. Set aside.

Toss the raspberries with ¼ cup of sugar in a large bowl and set aside.

Cream butter with ¾ cup sugar in a large bowl until light and fluffy.

Beat in the eggs one at a time. Add the vanilla extract.

In another bowl whisk together the flour, baking powder and the salt.

Mix ⅓ of the flour mixture with the butter and sugar, then mix in ⅓ of the milk. Do this 3 times until well blended.

Preheat the oven to 350℉ (180℃).

Add the raspberries to the prepared baking dish then the cake mixture on top, smoothing out with a spatula.

Boil the reserved raspberry juice with the remaining ¼ cup of sugar in a small saucepan, then pour over top of the cake.

Bake at 350℉ (180℃) F approximately 50 minutes until bubbly and the cake is firm to the touch.

Let cool slightly before serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 93g (3.3 oz)
Amount per Serving
Calories 32037% of calories from fat
 % Daily Value *
Total Fat 13g 20%
Saturated Fat 8g 40%
Trans Fat 0g
Cholesterol 85mg 28%
Sodium 143mg 6%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 2%
Sugars g
Protein 8g
Vitamin A 9% Vitamin C 0%
Calcium 5% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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