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Easter Recipes
Raspberry Morning Cake
INGREDIENTS
3⁄4 cup unsalted butter, softened
11⁄4 cups sugar
Zest from 1 orange or 2 limes
1 tablespoon vanilla
3 eggs
3 cups flour
1 tablespoon baking powder
1 teaspoon table salt
3⁄4 cup buttermilk
12 ounces frozen raspberries
1 tablespoon flour
Glaze
1 tablespoon orange juice
1 tablespoon cream
Powdered sugar to thicken, about 8 tablespoons
For: 16 servings.
PREPARATION
1. Preheat oven to 350°F.
2. Cream butter and sugar in large bowl
with electric mixer. Add zest and vanilla. One at a time, beat
in eggs.
3. Separately, stir together flour, baking
powder and salt. Gently combining after each addition, add 1/3
the buttermilk, 1⁄2 the flour mixture, 1/3 the buttermilk,
1⁄2 the flour mixture, 1/3 the buttermilk.
4. Separately, stir together berries and
1 tablespoon flour. By hand, stir berries into batter.
5. Transfer batter to well-greased Bundt
pan. Bake for 60 – 75 minutes, until a knife inserted
in the center comes out clean. Let cool 30 minutes, gently turn
onto serving plate. Let cool another 30 minutes. Mix glaze ingredients,
drizzle onto cake.
