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Raspberry Pudding Cake

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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.













Trans-fat Free


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


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

Add review




Edinburgh, United Kingdom
 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?

Toronto, Canada
 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

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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