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Rosebud Cake Pan

Rosebud Cake Pan

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Raspberry Rosebud Cakes

3 based on 2 reviews

PREP: 10 MINUTES

COOK: 19 MINUTES

SERVINGS: 12 SERVINGS

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Ingredients

  • 1 cup sugar
  • 10 Tbsp butter, softened
  • 3 eggs
  • 1 3/4 cups flour
  • 1 tsp baking powder
  • 3/4 cups whole milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • 1/3 cup raspberry jam, divided

Directions

Heat oven to 325°F. 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, scraping bowl occasionally. Spoon into individual cups until they’re 2/3 full. Spoon dollops of half of the jam on top of the batter, dividing evenly among the cups, reserving the other half of the jam for the second batch of cakes. Using a small knife or toothpick, gently swirl jam just into the top of batter. Bake for 19-22 minutes or until toothpick inserted comes out clean. Cool 5 minutes in pan. Turn out on to cooling rack and continue to cool. Repeat using remaining batter. Dust with powdered sugar. Makes 12 cakelets.

Read Recipe Reviews

    I always get compliments when I make these cakelets for friends. The recipe is simple but the result is fantastic! I have experimented with other jams, especially love these with my homemade apricot jam.

    Your recipe says “13/4 c flour.” Do you mean 1 and 3/4, not 13 fourths? Also, can I use this recipe in your heavy cast iron rosebud pan?

    Hi! It is 1 and 3/4 cups of flour. We have updated the spacing for that. And yes, can be made in our Rosebud Cakelet Pan. Thanks!

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Product Used In This Recipe

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Rosebud Cake Pan

Rosebud Cake Pan

SEE PRODUCT