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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Drain raspberries, reserving juice in liquid measure; add enough water to make 1 cup, set aside. | 2. In greased 8 inch square metal cake pan, toss raspberries with 1/4 cup sugar; set raspberry mixture aside. | 3. Cake topping: In a large bowl, beat butter with sugar until light and fluffy. | 4. Beat in eggs, 1 at a time, then vanilla. | 5. In separate bowl, whisk together flour, baking powder and salt. | 6. Add to butter mixture alternately with milk, making 3 additions of flour mixture and 2 of milk. | 7. Scrape evenly over raspberries, smoothing top,set aside. | 8. In a small saucepan, bring reserved raspberry juice and remaining 1/4 cup sugar to boil; pour over batter. | 9. Bake in centre of 350 F degree oven until bubblely at edges and cake is firm to the touch, about 50 minutes. | 10. Let cool slightly before serving. | 11. Make ahead = store at room temp for up to 8 hours; reheat if desired. | 12. I use becel margarine instead of butter and Splenda instead of sugar, comes out nice and light. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
raspberry	300	g	thawed frozen	156.0	35.82	3.6	1.95
sugar	1/2	cup		402.99	100.79799999999999	0.0	0.0
butter	1/2	cup	softened	684.0	31.428	21.372	57.6
sugar	3/4	cup		402.99	100.79799999999999	0.0	0.0
egg	2			143.0	0.72	12.56	9.51
vanilla	1/2	teaspoon		6.047999999999999	0.2656	0.0013	0.0013
purpose flour	1 1/4	1/4		-	-	-	-
baking powder	1 1/2	1/2		3.657	1.9113	0.0	0.0
salt	1	pinch		-	-	-	-
milk	1/2	cup		74.42	5.8316	3.843	3.9894

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.