Ingre­di­ents

• 1 cup white sugar
• 1/2 cup butter
• 2 eggs
• 2 tea­spoons vanilla extract
• 1 1/2 cups all-purpose flour
• 1 3/4 tea­spoons bak­ing powder
• 1/2 cup milk

Then To make it Rasp­berry Flavoured…

Ok.. great but it had to be rasp­berry flavoured…  I could not for the life of me find fresh rasp­ber­ries that day that weren’t grow­ing fur, so my next best option was a heap­ing table­spoon of rasp­berry jam (jelly) with the seeds for authen­tic­ity AND I added a 1/3 of a sachet of Rasp­berry Jello Crys­tals dis­solved into a half cup of water.

Cake Crumb

I fig­ured it wouldn’t throw off the bal­ance of the cake since it thick­ens as it sets up.  My the­ory proved right and the cake was rel­a­tively dense (with a fine crumb tex­ture like a Madeira or pound cake) but still light and very flavourful.

Direc­tions

1. Pre­heat oven to 350 degrees F (175 degrees C). Grease and flour two eight inch round pans or line a muf­fin pan with paper liners.
2. In a medium bowl, cream together the sugar and but­ter. Beat in the eggs, one at a time, then stir in the vanilla. Com­bine flour and bak­ing pow­der, add to the creamed mix­ture and mix well. Finally stir in the milk until bat­ter is smooth, the jello crys­tals and the rasp­berry jam. Pour or spoon bat­ter into the pre­pared pan.
3. Bake for 30 to 40 min­utes in the pre­heated oven.  For cup­cakes 20–25 mins.

Rasp­berry Jam (Jelly)

For this lit­tle lady’s cake I made two 6 inch and two 8 inch round cakes to stack.

In between each match­ing pair I spread a fine layer of rasp­berry jam (jelly) and then added rasp­berry cream cheese frost­ing (my orig­i­nal recipe with some rasp­berry jello crys­tals and a small amount of jam added to it).

I placed wooden dow­els inside of McDon­alds straws into the 8 inch stacked cakes and then placed the 6 inch stacked pair on top.

Dow­els

All of the cakes were cov­ered in my crust­ing cream cheese frost­ing prior to stack­ing as they wanted it smoothed to look like fon­dant.  I then cut out about one hun­dred or so pur­ple and one hun­dred or so pink fon­dant flow­ers for dec­o­ra­tion.  This cake was to com­pli­ment a Tin­ker­bell cake topper.

The glit­ter is edi­ble sparkle glit­ter.  The cake was a lot of work but my friends loved it.  Hubby enjoyed the crumbs I had cut off the top so much I made him his very own rasp­berry cake the next day.  It was pretty much gone in an instant.  Don’t for­get to email me if you have any ques­tions.  Happy Baking!

Rasp­berry Cake