Recipes for Raspberries

Royal Raspberry Cake



  • 2 c. flour
  • 1/2 t. salt
  • 1 T. baking powder
  • 1/3 c. butter, at room temperature
  • 1 c. sugar
  • 1 egg, at room temperature
  • 1 c. milk, at room temperature
  • 1 t. vanilla
  • 3 1/3 c. fresh or frozen (unthawed) red raspberries; whole, unsweetened
  • 1 1/2 c. confectioners' sugar
  • 2 T. cream or milk with melted butter
  • 1 t. vanilla

Stir together first 3 ingredients in a bowl with a wire whisk; set aside.

Cream softened butter with mixer; add sugar gradually, beating well after each addition, until mixture is fluffy and light. Stir in egg, beat 1 minute.

Combine milk and vanilla. Add dry ingredients alternately with milk/vanilla mixture, beating well after each addition.

Spread cake batter into a greased and floured 9" x 13" pan. Spread the berries evenly over the top of the batter. Bake at 350 for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes.

Combine glaze ingredients; spread over cake, leaving berries exposed. Serve warm.