Monday, August 22, 2011

Royal Raspberry Cake

I gathered this recipe from my parents ward cook book. This is a fast, yummy cake that is topped with raspberries. It is especially good served warm. 

2 cups flour
1/2 tsp salt
1 T baking powder
1/3 cup butter or margarine
1 cup sugar
1 egg
1 cup milk
1 tsp vanilla
3 1/2 cups fresh or frozen raspberries, unsweetened

1 1/2 cups powdered sugar
2 T cream or milk
1 tsp vanilla

Cream butter and sugar with mixer. Add egg and beat well. Add vanilla and blend. Sprinkle in salt and baking powder. Mix thoroughly. Mixing alternately, add the milk and flour. Mix until batter is smooth. Spread in a greased and floured 9 x 13 inch cake pan. Sprinkle with fruit. Bake at 350 for 30 minutes to 35 minutes. Cool for 10 minutes. Combine glaze ingredients and spread over cake while still warm. Serve warm with vanilla ice cream if desired.

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