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.
Yield
8 servingsPrep
15 minCook
50 minReady
65 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
| ⅛ | teaspoon |
salt
|
|
| ½ | cup |
milk
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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.
