Raspberries and Cream Loaf Cake

Raspberries and Cream Loaf Cake. Bursts of fresh raspberries baked into a tender loaf cake with the added richness of cream in the batter and finished with raspberry glaze.

Raspberries and Cream Loaf Cake

This glazed raspberries and cream loaf cake came about once again to use a few leftover bits and bobs that were in the fridge. I had bought a few pints of fresh raspberries for another recipe I was making.

That was a French inspired, chocolate version of a mille feuille where all the berries had to look perfect in the final cut pastry.

Raspberry Chocolate Mille Feuilles

The best berries.

I bought extra just to be able to get enough perfect looking berries. There was nothing wrong with the rejects except appearance and I had about one and a quarter cups of them left over.

Frozen Raspberries make this recipe more economical without sacrificing flavour.

Resisting the urge to just gobble them all down myself, I decided to put them into a small loaf cake for the kids for when they got home from school.

In the fridge was also a little whipping cream, left over from the same recipe project that needed to be used as well, so I added that to the batter to replace half of the milk.

The cream enriched the flavour of the cake and made it extra moist too. It turned out to be soft and tender with delicious bursts of tart raspberry. I saved a few raspberries to squash into a simple glaze for the top, just to make it extra pretty and tempting.

Raspberries and Cream Loaf Cake

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Raspberries and Cream Loaf Cake

Yield: 12 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Raspberries and Cream Cake - bursts of fresh raspberries baked into a tender loaf cake with the added richness of cream in the batter and finished with raspberry glaze.

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Ingredients

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• 2/3 cups butter
• 1 cup sugar
• 2 medium eggs
• 1 tsp vanilla extract
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/4 cup milk
• 1/4 cup whipping cream, heavy cream
• 1 cup fresh raspberries

For the glaze

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• 1 1/4 cups icing sugar, powdered sugar
• about 10 to 15 fresh raspberries

Instructions

1. Lightly grease and line a loaf pan with parchment paper. The loaf pan used in this recipe was roughly 8 1/2 x 4 1/2 inches.
2. Cream together the butter and sugar well.
3. Add the eggs, one at a time, beating well after each addition until light and fluffy.
4. Beat in the vanilla extract.
5. Sift together the flour and baking powder.
6. Mix together the milk and cream.
7. Fold dry ingredients into the creamed mixture alternately with the milk and cream mixture, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the liquid in 2 portions.
8. Very gently fold in the raspberries taking as much care as you can to keep them whole and not squash them through the batter.
9. Bake at 350 degrees F (325 for glass pans) for 45 minutes - 1 hour depending upon the size of your pan.
10. Baking times can vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done.
11. Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before glazing.

To prepare the glaze

1. Mash the berries into a puree and stir them into the icing sugar. If the glaze is too thick, mash another few berries in, if it is to thin add a little more icing sugar. The glaze should be relatively thick but still be able to be poured slowly onto the cake.

Notes

You can use 1/2 cup of half-and-half instead of the milk and whipping cream.

Recommended Products

Rock Recipes a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Our product recommendations are almost exclusively for those we currently use or have used in the past.

• 
  AmazonBasics Carbon Steel Bread Pan - 2-Pack
• 
  KitchenAid KHM512ER 5-Speed Hand Mixer, Empire Red
• 
  Rock Recipes: The Best Food From My Newfoundland Kitchen

Nutrition Information

Yield

12

Serving Size

12 servings
Amount Per Serving Calories 204Total Fat 14gSaturated Fat 9gTrans Fat 1gUnsaturated Fat 4gCholesterol 34mgSodium 14mgCarbohydrates 43gFiber 1gSugar 29gProtein 3g

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