Raspberry Butter Bundt Cake Recipes

RASPBERRY NUT BUTTER CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9 inch tube pan.
• Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
• In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla extract, and dark rum.
• In a small bowl, stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the batter to lighten it and then fold in the rest gently but thoroughly. Pour the batter into the prepared pan.
• Bake at 350 degrees F (175 degrees C) for 65 to 70 minutes or until a toothpick inserted near the center comes out clean. Transfer to a rack to cool. Makes about 12 servings.

RASPBERRY BUNDT CAKE RECIPE

Steps:

• In a small saucepan over medium heat, mix fresh raspberries, sugar, and orange juice.
• Cook for 3-4 minutes, stirring occasionally, until the mixture begins to boil. Reduce heat to med-low and continue to cook until the sauce begins to thicken, about 10-15 more minutes. Stir occasionally.
• Allow the sauce to cool to room temperature (it will continue to thicken as it cools).
• If desired, strain the sauce through a mesh sieve to remove seeds (this is optional).
• *You will only use 1/3 cup of the sauce for the bundt cake, and about 2-3 Tbsp for the glaze. You might have a little bit left over.
• Preheat oven to 350 degrees.
• Using a hand mixer or standing mixer, cream the butter until it is light and fluffy, about 1 minute. Add in the sugar and orange zest. Cream the mixture until well combined.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl sift flour, cornstarch, salt, and baking powder together. Set aside.
• In a small bowl whisk milk, vanilla extract, and almond extract.
• Alternately add the dry ingredients (the flour mixture) and the wet ingredients (milk and extracts) to the butter mixture (beginning and ending with the dry ingredients), gently mixing after each addition until the batter is just combined.
• Add in the sour cream, 1/3 cup raspberry sauce, and crushed freeze dried raspberries. Mix until just combined.
• If using red or pink gel food coloring, add 2-3 drops into the batter and gently stir until combined.
• Grease a 12-cup bundt cake pan very well, then pour the batter into the cake pan. Spread batter in an even layer.
• Bake 50-55 minutes, or until a cake tester comes out clean with just a few moist crumbs stuck to it (mine took exactly 53 minutes).
• Allow the cake to cool about 10 minutes, then remove the cake from the pan and put it onto a plate to finish cooling.
• Whisk 2 Tbsp of raspberry sauce with 1 cup of powdered sugar and 3 tsp orange juice. If the glaze is too thin, add in more powdered sugar. If the glaze is too thick, add in more raspberry sauce and/or orange juice.
• Drizzle the glaze over the cake and allow it to set before slicing and serving. If desired, top with fresh raspberries.
• Enjoy!

RASPBERRY BUTTER BUNDT CAKE

Steps:

• Preheat oven to 350 degrees Fahrenheit, and position rack in center of oven.
• Grease and flour a 10-cup bundt pan.
• Sift the flour, baking powder and salt into a medium bowl and set aside.
• Stir the milk and vanilla extract together in a small bowl, and also set aside.
• Beat the butter and 1 cup sugar with an electric mixer on medium speed until fluffy, 2-3 minutes, scraping the side of the bowl as necessary.
• Add the egg yolks one at a time, until combined, scraping the bowl well after each addition.
• With the electric mixer on low, alternately add a quarter of the flour and a quarter of the milk mixture at a time, combining well after each addition.
• Remove this mixture from the mixer bowl, placing in a separate larger mixing bowl.
• Wash and dry the mixer bowl well, and swirl around the 1/2 tsp lemon juice to enhance the egg whites.
• Beat the egg whites until stiff peaks form, about 2 minutes, then gently fold the egg white mixture with the remaining 1/2 cup sugar.
• Fold the egg white mixture into the cake batter, then add the raspberries and fold together until lightly combined.
• Spoon or gently pour the batter into the bundt pan, run a knife through to remove any air pockets and bake for 45- 50 minutes, until golden brown, or when a cake prick inserted near the centre of the cake comes out clean.
• Turn cake out onto a cake rack to cool.
• Dust with powdered sugar just before serving, and decorate with fresh raspberries and rose petals.
• Serve with clotted cream.