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Product Used In This Recipe

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Cake Pan, Seasonal

Bundt Brownie Pan

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Raspberry Shortbread Cakes

Prep: 30 Minutes

Cook: 20 Minutes

12 Servings

  • Ingredients
    • 1 cup butter, softened
    • 1/ 2 cup powdered sugar
    • 1 egg
    • 3/ 4 cup all-purpose flour
    • 1/ 4 cup cornstarch
    • 1 teaspoon baking powder
    • 1/ 4 teaspoon salt
    • raspberry jam
  • Directions

      Heat oven to 325°F (165°C). Grease and flour pan.  In large mixing bowl, mix butter, powdered sugar and egg until light and fluffy. Sift together flour, cornstarch, baking powder and salt. Add to butter mixture; mix well. Fill each prepared well with batter until 3/4 full. Bake for 20 to 23 minutes or until light golden brown. Cool 10 minutes.  Remove from pan; cool completely on rack. Place about ½ tsp of the raspberry jam in center of each cake. Lightly dust with powdered sugar, if desired. Makes 12 cakes.

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