
Raspberry Rose Cakes
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
Posted by Carol
Use Bakers Joy to spray the pan, roses fall it beautiful.