ICED RASPBERRY LOAF CAKE
Serve slices of this cake along with a cup of Ceylon black tea. Light and subtle, the tea's honey and citrus flavors make it a natural foil for a variety of fruits, buttery cakes, and custard desserts such as crème brûlée.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 2h
Number Of Ingredients 17
Steps:
- Make the cake: Preheat oven to 350 degrees. Coat a 4 1/2-by 9-inch loaf pan with cooking spray, line with parchment, and lightly coat again. Stir together flours, yeast, 3/4 teaspoon salt, and the flaxseed. In a separate bowl, whisk together yogurt and butter.
- Beat together eggs, yolks, granulated sugar, and vanilla with an electric mixer on medium speed until pale and thick, about 6 minutes. With a large rubber spatula, gently fold in flour mixture until incorporated. Gently fold in butter mixture until incorporated, then fold in raspberries (do not overmix). Pour batter into pan.
- Bake until pale gold and a toothpick inserted into center comes out clean, 45 to 50 minutes, rotating halfway through. Let cake cool in pan on a wire rack 20 minutes. Remove cake from pan; let cool completely on wire rack.
- Make the icing: Melt butter in a small saucepan over medium-low heat. Stir in milk, vanilla, and a pinch of salt. Whisk in confectioners' sugar, 1/4 cup at a time, until icing is thick but pourable (you may not need all the sugar). Pour icing over cake, garnish with raspberries and flaxseed, and let set at least 10 minutes before cutting.
RASPBERRY LOAF CAKE
Perfect with a morning cuppa, this cake is light and moist with delicate ripples of raspberry.
Provided by Hadia
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 1h15m
Yield 10
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf tin with soft margarine and set aside.
- Cream superfine sugar and butter together with a paddle attachment of a free-standing electric mixer on medium-high speed until light and fluffy.
- Whisk eggs and vanilla extract together in a separate bowl until just mixed; do not over-whisk. Beat gradually into the butter mixture until well incorporated. Sift in flour and baking powder, bit by bit, folding after each addition. Set batter aside.
- Puree raspberries, confectioners' sugar, and lemon juice in a food processor until smooth. Strain through a fine-mesh sieve into a bowl. Separate half of the cake mix into a different bowl and stir the coulis through.
- Put alternating dollops of the raspberry and vanilla batters into the prepared loaf tin using a small ice cream scoop. Swirl both sets of dollops together slightly using the blunt end of a skewer.
- Bake in the preheated oven until the top of the cake is golden brown and risen and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the tin for 5 to 10 minutes. Run a table knife around the edges of the tin and remove the cake, leaving to cool completely on a wire rack.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 39.4 g, Cholesterol 92.4 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 9.3 g, Sodium 318.8 mg, Sugar 25.5 g
LEMON CAKE
Get Ina Garten's Lemon Cake recipe from Barefoot Contessa on Food Network. The lemon comes twofold: in the cake and in the glaze, which keeps everything moist.
Provided by Ina Garten
Categories dessert
Time 1h30m
Yield 2 (8-inch) loaves
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.
- Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.
- Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.
- Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.
- For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.
Nutrition Facts : Calories 400 calorie, Fat 13 grams, SaturatedFat 9 grams, Cholesterol 86 milligrams, Sodium 235 milligrams, Carbohydrate 66 grams, Fiber 1 grams, Protein 5 grams, Sugar 47 grams
POUNDCAKE FILLED WITH FRESH RASPBERRIES
From the outside, this looks like your standard, run-of-the mill poundcake. But slice into it, and you'll discover a ruby-red row of raspberries nestled into the sour cream-lemon cake. It's light yet moist, and the perfect end to a warm-weather meal. Serve with a dollop of whipped cream or Greek yogurt.
Provided by Molly O'Neill
Categories cakes, dessert
Time 1h40m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Line a 9-inch loaf pan with parchment paper then butter and flour it. Using an electric mixer, cream together the butter and sugar until light. Mix in the lemon zest. Add the eggs, one at a time, mixing until light and fluffy. Mix in the vanilla.
- Sift together the flour, baking soda, baking powder and salt. Add the dry ingredients to the batter alternately with the sour cream, mixing just to combine. Spread half of the batter in the prepared pan. Cover with the raspberries. Top with the remaining batter, smoothing out the top.
- Bake until a toothpick inserted into the center of the cake comes out clean, about 1 hour and 20 minutes. Place on a rack to cool. Turn the cake out of the pan and dust the top with powdered sugar. Cut into slices and serve.
Nutrition Facts : @context http, Calories 423, UnsaturatedFat 6 grams, Carbohydrate 60 grams, Fat 18 grams, Fiber 3 grams, Protein 7 grams, SaturatedFat 10 grams, Sodium 309 milligrams, Sugar 33 grams, TransFat 0 grams
RASPBERRY LEMON LOAF
Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.
Provided by Taste of Home
Time 1h15m
Yield 1 loaf (12 slices).
Number Of Ingredients 11
Steps:
- In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.
Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.
RASPBERRY ICE CREAM CAKE
Mashing berries with sugar releases their juices and intensifies their flavor, creating a rustic purée for desserts-like this simple pound cake layered with vanilla ice cream and raspberry filling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 15m
Number Of Ingredients 4
Steps:
- Place bottom layer of cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with remaining raspberries, ice cream, and cake.
- Wrap with foil and freeze at least 4 hours (or up to overnight). Remove cake from freezer about 30 minutes before serving. Serve dusted with confectioners' sugar.
Nutrition Facts : Calories 321 g, Fat 15 g, Fiber 2 g, Protein 6 g
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