Real Recipes From Real Home Cooks ®

red & black raspberry pudding cake

Ingredients For red & black raspberry pudding cake

  • 1/2 c
  • 1/4 tsp
  • 1 3/4 tsp
    baking powder
  • 1 c
  • 1 1/2 tsp
    vanilla extract
  • 1 lg
    egg, slightly beaten
  • 1/2 c
  • 1/2 c
    butter, unsalted and softened
  • 2 Tbsp
    black raspberries
  • 10 oz
    red raspberries, frozen in syrup
  • 1 1/2 tsp
  • 1/2 c

How To Make red & black raspberry pudding cake

  • 1
    Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup; pick over the fresh berries.
  • 2
    In a heavy saucepan, combine the sugar and cornstarch, add the reserved syrup and lemon juice and combine the mixture well.
  • 3
    Add the thawed fruit and the fresh black raspberries, bring the liquid to a boil over moderate heat, stirring constantly, and simmer the mixture for 5 minutes.
  • 4
    In a large bowl, cream the butter; add the sugar, a little at a time, beating and beat the mixture until it is light and fluffy.
  • 5
    Add the egg and vanilla, and beat the mixture until it is smooth.
  • 6
    Into a bowl, sift together the flour, baking powder and salt.
  • 7
    Add flour mixture to the butter mixture in small batches, alternating with additions of milk; beat well after each addition and blend the batter until it is smooth.
  • 8
    Spread the batter evenly in a lightly buttered 9-inch square baking pan; spoon the berry mixture over it.
  • 9
    Bake in the middle of a preheated 350 oven for 20 minutes; reduce heat to 325 and bake for 20-25 minutes more or until tester comes out clean.
  • 10
    Let it cool on a rack for 10 minutes - Serve with cream or whipped cream.

Categories & Tags for Red & Black Raspberry Pudding Cake: