Raspberry Rumble
Ingredients
- 2 cups fresh raspberries ⓘ
- 1/4 cup butter, softened ⓘ
- 3/4 cup sugar ⓘ
- 2 large eggs ⓘ
- 2-1/4 cups all-purpose flour ⓘ
- 2 teaspoons baking powder ⓘ
- 1 teaspoon salt ⓘ
- 3/4 cup 2% milk ⓘ
- 3 large egg whites ⓘ
- 1 cup sugar
- 1/8 teaspoon cream of tartar ⓘ
- 1/4 to 1/2 cup boiling water, optional ⓘ
- 1/4 teaspoon almond extract ⓘ
Instructions
- Place raspberries on a
- ; freeze until firm. Preheat oven to 350°.
- In a large bowl, cream butter and sugar until light and fluffy; beat in eggs. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk, beating well. Fold in frozen raspberries. Spread into a greased
- .
- Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
- For topping, whisk together egg whites, sugar and cream of tartar in a large heatproof bowl. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°. Remove from heat.
- Beat on high speed until stiff glossy peaks form, about 5 minutes. If desired, thin frosting by slowly beating in enough boiling water until desired consistency is reached. Fold in extract. Spread over cake. Sprinkle with almonds. Refrigerate leftovers.
Nutrition & Diet Analysis (per serving)
894
kcal
45% DV
Protein
Fat
Carbs
Diet fit
High-protein
High-fiber
Contains
Milk
Egg
Wheat/Gluten
Tree nuts
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).