MY COOKBOOK

MY COOKBOOK
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20.3.14

RASPBERRY BUTTERMILK CAKE


And down the Rabbit-Hole she went: 

It wasn’t anything spectacular, it was quite ordinary really. It was just a bit of Eat Me cake.


“Her eye fell on a little glass box that was lying under the table: she opened it, and found in it a very small cake, on which the words “Eat Me” were beautifully marked in currants. “Well, I’ll eat it,” said Alice, “and if it makes me grow larger, I can reach the key; and if it makes me grow smaller, I can creep under the door: so either way I’ll get into the garden, and I don’t care which happens!” 

So she set to work, and very soon finished off the cake.”*

She finished it in less then a day! Nothing was left by next day, except some crumbs. The “Eat-Me” cake was actually a very simple piece of thing to complete. Just as it was on Tasty Kitchen and with nothing changed.

1/2 cups soft butter 
 1 cup sugar 
2 eggs 
1/2 cups buttermilk 
1-1/3 cup cake flour 
1-1/2 teaspoon baking powder 
1/2 teaspoons salt 
1 cup raspberries, fresh or frozen 
powdered sugar for dusting 

• Preheat the oven to 350F. 
• Prepare a 9” round cake pan with a round of parchment paper in the bottom and some cooking spray. 
• In the bowl of a standing mixer, cream together the butter and sugar until light and fluffy. 
• Add the eggs one at a time, and combine well. 
• Add the buttermilk and mix until combined. 
• In a separate bowl, whisk together all of the dry ingredients. 
• Slowly add the dry ingredients to the wet, and mix until it is a smooth batter. 
• Gently fold in the fresh raspberries.
• Pour the batter in the prepared cake pan and bake the cake for 30 minutes at 350F, or until just done. 
• Let cool before turning out onto a platter and dusting with powdered sugar. 
• Slice and serve warm or at room temperature. 

 *Alice in Wonderland and Through the Looking Glass by Lewis Carroll

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It began with posting a few recipes on line for my family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized my recipes into an on-line cookbook. On top of the page click on the cookbook to access the recipes. I am not profiting from my blog, so my visitors will not be harassed with advertising or flashy gadgets. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. This is to my old on-line friends and visitors: policing the comment section for spam and answering questions has become a chore. Good wishes to you all, happy cooking and keep on feeding your people with good food.

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