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Raspberry Rose Cakes

5 based on 2 reviews

PREP: 10 MINUTES

COOK: 20 MINUTES

SERVINGS: 10 - 12 SERVINGS

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Ingredients

  • 1 1/ 2 cups sugar
  • 1 cup butter
  • 5 eggs
  • 3 cups flour
  • 1 1/ 2 teaspoons baking powder
  • 1 1/ 4 cups milk
  • 2 teaspoons vanilla
  • 1/ 3 cup raspeberry jam, divided

Directions

Heat oven to 325 degrees. Grease and flour pan. In large mixing bowl, combine sugar and butter; mix well. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients, except raspberry jam; mix well. Spoon into individual cups until they’re 2/3 full. Spoon dollops of 1/2 raspberry jam on top of batter, dividing evenly among the cups, saving the second half for the other batch. Using a small knife, gently swirl jam just on top of batter. Bake for 20-25 minutes. Cool 10 minutes in pan; invert onto cooling rack to completey cool. Repeat with second batch. Dust with powdered sugar. Makes 24 cakes

Read Recipe Reviews

    This recipe makes moist, delicious cakes! I recently made them with apricot jam since that’s what i had and that’s delicious too!

    Use Bakers Joy to spray the pan, roses fall it beautiful.

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