Red & Black Raspberry Pudding Cake

Red & Black Raspberry Pudding Cake Recipe

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

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.

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About Red & Black Raspberry Pudding Cake

Course/Dish: Cakes, Fruit Desserts
Other Tag: Quick & Easy