Raspberries and Cream Cake – bursts of fresh raspberries baked into a tender loaf cake with the added richness of cream in the batter and finished with raspberry glaze.
Ingredients
2/3 cups butter
1 cup sugar
2 medium eggs
1 tsp vanilla extract
1 1/2 cups flour
1 tsp baking powder
1/4 cup milk
1/4 cup whipping cream, heavy cream
1 cup fresh raspberries
For the glaze
1 1/4 cups icing sugar, powdered sugar
about 10 to 15 fresh raspberries
Instructions
Lightly grease and line a loaf pan with parchment paper. The loaf pan used in this recipe was roughly 8 1/2 x 4 1/2 inches.
Cream together the butter and sugar well.
Add the eggs, one at a time, beating well after each addition until light and fluffy.
Beat in the vanilla extract.
Sift together the flour and baking powder.
Mix together the milk and cream.
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