RASPBERRY RUMBLE

Raspberry Rumble image

My guy is a raspberry fan, so that's what I use in this cake with a classic fluffy frosting. Freeze the berries so they don't stain the batter. -Lorraine Caland, Shuniah, Ontario

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 15

Ingredients

2 cups fresh raspberries
1/4 cup butter, softened
3/4 cup sugar
2 large eggs, room temperature
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup 2% milk
TOPPING:
3 large egg whites
1 cup sugar
1/8 teaspoon cream of tartar
1/4 to 1/2 cup boiling water, optional
1/4 teaspoon almond extract
Sliced almonds

Steps:

Place raspberries on a baking sheet; freeze until firm. Preheat oven to 350°. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes; beat in eggs. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk, beating well. Fold in frozen raspberries. Spread into a greased 13x9-in. baking pan., Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack., For topping, whisk together egg whites, sugar and cream of tartar in a large heatproof bowl. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°. Remove from heat., Beat on high speed until stiff glossy peaks form, about 5 minutes. If desired, thin frosting by slowly beating in enough boiling water to reach desired consistency. Fold in extract. Spread over cake. Sprinkle with almonds. Refrigerate leftovers.

Nutrition Facts : Calories 266 calories, Fat 5g fat (3g saturated fat), Cholesterol 42mg cholesterol, Sodium 323mg sodium, Carbohydrate 51g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.