Raspberry Pudding Cake
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.
or half butter and half canola or olive oil
or half whole wheat and half white flour
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.