Red & Black Raspberry Pudding Cake
1
By Just A Pinch KitchenCrew
Rating:
☆☆☆☆☆ 0 votes
Comments:
Ingredients
- 1/2 c
- sugar
- 1 1/2 tsp
- cornstarch
- 10 oz
- red raspberries, frozen in syrup
- 2 Tbsp
- black raspberries
- 1/2 c
- butter, unsalted and softened
- 1/2 c
- sugar
- 1 large
- egg, slightly beaten
- 1 1/2 tsp
- vanilla extract
- 1 c
- flour
- 1 3/4 tsp
- baking powder
- 1/4 tsp
- salt
- 1/2 c
- milk
How to Make Red & Black Raspberry Pudding Cake
- 1Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup; pick over the fresh berries.
- 2In a heavy saucepan, combine the sugar and cornstarch, add the reserved syrup and lemon juice and combine the mixture well.
- 3Add 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.
- 4In 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.
- 5Add the egg and vanilla, and beat the mixture until it is smooth.
- 6Into a bowl, sift together the flour, baking powder and salt.
- 7Add 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.
- 8Spread the batter evenly in a lightly buttered 9-inch square baking pan; spoon the berry mixture over it.
- 9Bake 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.
- 10Let it cool on a rack for 10 minutes - Serve with cream or whipped cream.
About Red & Black Raspberry Pudding Cake
Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy
