Raspberry Pudding Cake (#1353)

Serves
Ready
8
1.1
Hours
Prep
Cook
15
Minutes
50
Minutes
Categories
Cakes Desserts Puddings
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Ingredients

  • 1 1/2 pounds Raspberries, Frozen
  • 1/2 cup Sugar
  • 1/2 cup Butter or half butter and half canola or olive oil
  • 3/4 cup Sugar
  • 2 large Eggs
  • 1/2 tsp Vanilla Extract
  • 1 1/4 cups All-Purpose Flour or half whole wheat and half white flour
  • 1 1/2 tsp Baking Powder
  • 1/8 tsp Salt
  • 1/2 cup Milk

Directions

  1. Thaw and drain the raspberries, reserving the juice.
  2. Add enough water to the juice to make 3/4 to 1 cup.
  3. Well grease an eight inch square metal baking pan. Set aside.
  4. Toss the raspberries with 1/4 cup of sugar in a large bowl and set aside.
  5. Cream butter with 3/4 cup sugar in a large bowl until light and fluffy.
  6. Beat in the eggs one at a time. Add the vanilla extract.
  7. In another bowl whisk together the flour, baking powder and the salt.
  8. Mix 1/3 of the flour mixture with the butter and sugar, then mix in 1/3 of the milk. Do this 3 times until well blended.
  9. Preheat the oven to 350° f (180° c).
  10. Add the raspberries to the prepared baking dish then the cake mixture on top, smoothing out with a spatula.
  11. Boil the reserved raspberry juice with the remaining 1/4 cup of sugar in a small saucepan, then pour over top of the cake.
  12. Bake at 350° f (180° c) f approximately 50 minutes until bubbly and the cake is firm to the touch.
  13. Let cool slightly before serving.
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