sweet raspberry cake

How To Make sweet raspberry cake

• 1

  For Cake: Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Pour into prepared pan.
• 2

  In a large bowl, cream the butter and honey. Add the vanilla and eggs, beating well after each addition.
• 3

  In a separate bowl, combine the flours, baking soda and salt.
• 4

  Add the dry ingredients to the creamed mixture, alternating with the sour cream, beating well after each addition. Fold in the lemon zest and 2 cups of raspberries.
• 5

  Bake for 45-55 minutes, or until the cake pulls away from the side of the pan. Cool on a rack for 10 minutes before inverting the cake onto a serving plate.
• 6

  For Sauce: In a saucepan, combine the sugar, cornstarch and remaining 2 cups of raspberries with 1/3 cup of water. Boil and stir until the sauce is smooth and thickened. Serve the sauce with the cake.
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