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
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
Directions
- 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.
