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.
Ingredients
| 680.4 | g |
raspberries, frozen
|
* |
| 118 | ml |
sugar
|
|
| 118 | ml |
butter
or half butter and half canola or olive oil |
|
| 177 | ml |
sugar
|
|
| 2 | large |
eggs
|
|
| 2.5 | ml |
vanilla extract
|
|
| 296 | ml |
all-purpose flour
or half whole wheat and half white flour |
|
| 7.5 | ml |
baking powder
|
|
| 0.6 | ml |
salt
|
* |
| 118 | ml |
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.
8 months ago
great pudding but i couldnt bring myself to pour the juice over the pudding batter before putting it in the ovenas i thought it would ruin it! Does it work that way?
7 months ago
I regret adding the "juice" and wouldn't do it again. The cake was not done in the centre and I think the juice just pooled there and prevented it from baking. I will skip that step in future.
6 months ago
Wasn't cooked in middle and I didn't use juice overtop