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- Dish type
- Cakes with fruit
- Berry cake
- Raspberry cake
A gorgeous and deliciously different cake made with raspberry jam and ground nuts. If you don't have ground pecans, you can use double the amount of ground almonds instead. Dust with icing sugar once cool.
5 people made this
- 6 eggs
- 225g butter, softened
- 300g caster sugar
- 250g seedless raspberry jam
- 1 tablespoon vanilla extract
- 4 tablespoons dark rum
- 125g plain flour
- 1 teaspoon baking powder
- 60g ground walnuts
- 60g ground pecans
MethodPrep:25min ›Cook:1hr5min ›Ready in:1hr30min
- Preheat oven to 180 C / Gas 4. Grease and flour one 23cm tube cake tin.
- Separate the eggs. In a bowl, beat the egg whites until stiff. Set aside.
- In a large bowl, beat the butter with the sugar until thoroughly creamed. Beat in the egg yolks, then the jam, vanilla and rum.
- Stir together the flour and baking powder. Beat the flour mixture into the creamed mixture, then stir in the nuts. Stir about 1/3 of the beaten egg whites into the cake mixture to lighten it and then fold in the rest gently but thoroughly. Pour the cake mixture into the prepared tin.
- Bake for 65 to 70 minutes or until a skewer inserted near the centre comes out clean. Transfer to a rack to cool.
You can also use two 23cm (9 in) round cake tins if you don't have the tube cake tin; keep the oven temperature the same and adjust baking time as needed.
Reviews & ratingsAverage global rating:(5)
Reviews in English (5)
This is very good.I read the reviews then made the following changes. I doubled everything, used 2 cups of cake flour, 6 Tbs milk 2 extra large eggs, and 2 cups sour cream (I too was concerned about dryness). I used almond extract...perked it up. I used sliced almonds, and chopped walnut pieces...I used an 8 inch square glass pan. It took 45 minutes to bake... I forgot to lower the temperature when using a glass pan...but it spread easily and was moist. I didn't do icing...we enjoyed it with just the nuts on top.-25 Feb 2006
This was very good. I left the nuts whole but did everything else the same. Cooked for one hour and it was perfect. Moist and not too sweet. I think it would be good with a raspberry glaze.-07 Feb 2011
Raspberry Fluff Cake Recipe
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Raspberry Fluff Cake - a beautiful raspberry cake piled high with a fluffy raspberry whipped cream icing. It's light, tart and all around amazing. This sheet cake is perfect for Valentine's Day, holidays, birthday parties, church potlucks, a girlfriends get together or just anytime you want cake.
Let's be honest, cake is never a bad idea! Any occasion around my house we can think of for cake I gladly bake one. This week the reason is Valentine's Day and something pinkish was in order.
I made this cake for a shower once and it turned out so fluffy I named it raspberry fluff cake. It is also the perfect cake for our Valentine treat, any holiday or really any gathering.
It has that cloud like bite you get with a poke cake, without the holes! If you love airy cakes like lemon pudding poke cake or carrot cake with whipped cream icing you are sure to love this Raspberry Cake!
- 1-3/4 cups flour
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup ground walnuts
- 1-1/2 cups whipping cream
- 1-1/2 cups sugar
- 2 teaspoons vanilla
- 3 eggs
- 1 (8-ounce) package cream cheese (softened)
- 1/4 cup butter (softened)
- 4 cups powdered sugar
- 1/2 cup whipping cream
- pinch. salt
- 2 teaspoons vanilla
- 1 cup seedless raspberry jam
Preheat oven to 350 F. Spray two 9" round cake pans with the nonstick baking spray containing flour set aside.
In a small bowl, combine flour, baking powder, salt, and ground walnuts. Stir well with wire whisk to mix.
In a medium bowl, beat the whipping cream until stiff peaks form and set aside.
In a large bowl, using same beaters, beat together sugar, vanilla, and eggs for 5 minutes at the highest speed, until light and fluffy.
Then alternately fold dry ingredients and the whipped cream into the egg mixture. Begin and end with the flour mixture, and treat the batter very carefully.
Pour the batter evenly into the prepared pans. Bake for 25 to 30 minutes or until top springs back when touched, and cake layers begin to pull away from edges of the pan. Cool the cake in the pans for 15 minutes, then remove layers from pans, and cool completely.
For frosting, in a large bowl, combine cream cheese, butter, powdered sugar, 1/2 cup whipping cream, 1/8 tsp. salt and 2 tsp. vanilla until light and fluffy, scraping sides of bowl often. You may need to add a bit more powdered sugar or cream as needed to get a light and fluffy frosting consistency.
Now split each layer of the cake in half. To do this, place toothpicks around each layer, sticking out around the edge, to mark the halfway point. Using a serrated knife, carefully cut the cake layers in half. You will then have four layers. Here´s a new trick we learned from Martha (you know who we mean!). To transfer the delicate layers, carefully slide a very thin cookie sheet, without edges, in between the cut layers. Then slide it onto the serving plate.
Place the bottom half of one layer on the serving place and spread with 1 cup frosting. Top with top half of that cake layer and spread with 1/2 cup raspberry preserves.
Repeat with third and four layers, topping with frosting and raspberry preserves, respectively, reassembling the layers back in their original form. Then frost the sides of the cake with the remaining frosting. If you like, you can pipe frosting in a decorative pattern on top of the preserves that top the cake. Store in refrigerator.
Note: Okay, now that you are thoroughly threatened by this recipe, there is an easier way! Don´t cut the cake layers in half. Simply put the two layers together with about 1/2 cup of raspberry preserves, then frost top and sides with the cream cheese frosting - pile it on. You'll still have a wonderful cake, with less work.
Or, you can make a two-layer white cake using any white cake mix. Let the layers cool completely, then slice the layers in half and layer as directed, or simply fill and frost the two layers.
Ingredients for raspberry cake donuts
For the donuts, here&rsquos what you&rsquoll need:
- Sugar &ndash Just plain white granulated sugar is all that&rsquos needed, nothing fancy!
- Light brown sugar &ndash Don&rsquot have any on hand? Make some by thoroughly combining 1 cup of white sugar with 2 teaspoons of molasses!
- Vegetable oil &ndash Canola oil can be used in a pinch
- Egg &ndash Can be cold or room temp
- Baking powder &ndash Baking powder is what will make the donuts rise to their perfectly round shape
- Flour &ndash All purpose white flour is what works best in this recipe
- Milk &ndash I use dairy whole milk!
- Raspberries &ndash Use fresh, not frozen. If you have to use frozen, let them thaw before using!
- Powdered sugar &ndash Really, no glaze would be complete without it
- Heavy cream &ndash Whole milk can be used instead, but it may not result in a very thick glaze
- Lemon juice &ndash Just a splash will compliment the fresh raspberry flavor wonderfully
Frequently Asked Questions And Answers
What Makes Cake Moist?
This fresh cake is moist because of the sour cream that is added to it. Sour cream makes baked goods moist because of its creamy texture. If you haven't tried adding it to cakes or other baked goods, don't be scared you won't even notice a hint of flavor from it.
How Do You Tell If A Cake Is Done Baking?
By far, the easiest way to tell if a cake is done baking is by inserting a toothpick into the center of the cake. When it's done, it will come out dry with no liquid stuck to it. If you notice any liquid, then the cake needs to bake a little longer.
Another thing to look for is that if you lightly press on the top of the cake with your finger, it should spring back up. If it leaves an indent, then it's not done. You will also notice that the sides of the cake will pull away from the pan a little bit when it's done also.
Can I Put Cake Back In The Oven?
If you have baked the cake and it's already cooled down, then you should not put it back in the oven. If you happened to undercook the cake and didn't figure it out until after it cools there isn't anything you can do for it.
The ingredients won't rise if you try baking it longer, so you might as well eat the edges and toss the rest.
Northern Germany's Best German Potato Salad Recipe
Oma's best German potato salad recipe is traditional in northern Germany. Yes, it's made with mayonnaise. In the South, it's without mayo. Both authentic and wunderbar!
Southern German Potato Salad
Often thought of as the traditional German potato salad, Kartoffelsalat, this one is popular mainly in southern Germany. It’s without mayo unlike those from northern Germany with mayo.
Mutti's Poppy Seed Cake
My Mutti's Poppy Seed Cake recipe, Mohnkuchen, is so wunderbar! Streusel covered and an easy yeast base, this is so simple to make. Delicious and, oh, so traditional. You really have to give this one…
PIN this .
Raspberry Torte Recipe made Just like Oma
By Oma Gerhild Fulson
Heidi's Raspberry Torte recipe is SO very easy . and pretty . and super delicious. Use a variety of berries to change it . or just raspberries. Perfect for your summer BBQ!
Ingredients: eggs, whipping cream, juice, berries,
"When the storms of life come, the wicked are whirled away, but the godly have a lasting foundation."
What others are saying about Oma's cookbooks
If you love German food and want to explore preparing some memorable German meals at home, then you need . German Meals at Oma’s.
Her recipes are authentic, and she truly has an amazing assortment.
This is really one of the BEST German cookbooks to come out in a long time.
➤ Mary Marshall, Cooking with Mary and Friends and Food Columnist with Camden Living Magazine
Hi, I'm Oma Gerhild! As a food writer and cookbook author, I'm always looking to find ways to pass on my German heritage using local ingredients. Quick and easy. That's my goal. Wunderbar food. That's the result.
Affiliate Disclosure: Quick German Recipes participates in various affiliate advertising, including Amazon, to provide a means to earn advertising fees by linking to retail websites. I will not promote products I do noT own or would not buy MYSELF. MY goal is to provide you with product information and MY own personal opinions or ideas. At times, I will showcase Services, programs, and products. I aim to highlight ones that you might find interesting, and if you buy future items from those companies, I may get a small share of the revenue from the sale. We are independently owned and the opions expressed here are our own. YOU SHOULD ALWAYS PERFORM DUE DILIGENCE BEFORE BUYING GOODS OR SERVICES ONLINE.
- Nonstick cooking spray
- 1 cup fresh or frozen raspberries
- 1 cup all-purpose flour
- 1 cup sugar
- 1 teaspoon baking powder
- ¼ cup margarine or butter, melted
- ½ cup refrigerated or frozen egg product, thawed
- 2 teaspoons vanilla
- 1 (8 ounce) container plain fat-free yogurt
- 2 tablespoons all-purpose flour
- 1 ½ teaspoons finely shredded lemon peel
Spray a 9-inch springform pan with nonstick coating set aside. Thaw frozen raspberries, if using, at room temperature for 15 minutes. Drain thawed berries.
In a medium bowl combine the 1 cup flour, 1/2 cup of the sugar and baking powder. Add melted margarine or butter, 1/4 cup of the egg product and 1 teaspoon of the vanilla stir until combined. Spread onto bottom of prepared pan sprinkle with raspberries.
In a medium mixing bowl combine the yogurt, remaining 1/2 cup sugar, remaining 1/4 cup egg product, the 2 tablespoons flour, lemon peel and the remaining 1 teaspoon vanilla. Stir until smooth pour over berries.
Bake in a 350 degrees Fahrenheit oven about 35 minutes or until center appears set when shaken gently. Cool in pan on a wire rack for 15 minutes. Loosen and remove sides of pan cool completely. Cover and chill for 2 to 24 hours before serving.
PA Dutch Cooking Recipes
I bought this PA Dutch Cooking Recipe book on eBay. I was actually looking for an old Amish cookbook, but they were all pretty pricey, so I thought I would try this one, and I'm glad I did. I love it because the recipes are so simple and easy.
It was copyrighted in 1978, and has cute illustrations by Howard Imhoff, throughout the book.
Here's page 1, and pages 2 and 3 have the history of Pennsylvania Dutch Cooking. Page 2. The page is faded on the right, that was done when they printed it unfortunately. Page 3 is called "The Standing Market," which is a story of what it was like to go grocery shopping in the Colonial Days.
Below are the rest of the booklet, in order of pages. The recipes are really simple, and I've already made a couple of them, like the Hamburger Dinner, which turned out great.
Here's the Index to the Content of the booklet. Index Page 1. Index Page 2
Soups and Noodles
Page 4: Chicken Corn Soup and Potato Soup (Gruumbier Suupe)
Page 5: Dutch Country Bean Soup Corn Chowder Philadelphia Pepper Pot Egg Balls For Soup
Page 6: Beef Soup with Dumplings Chicken Noodle Soup Corn Soup with Rivels Salsify or Vegetable Oyster Soup Split Pea Soup
Page 7: Vegetable Soup Egg Noodles Meat Filling for Noodles Spinach Filling for Noodles Dumplings (Spaetzle)
Meat and Main Dishes
Page 8: Schnitz un Knepp Sauerbraten
Page 9: Pork and Kraut (Speck un Kraut) Dutch Meat Rolls (Boova Shenkel) Liver Noodles (Leberknoedel) Pennsylvania Dutch Beef with Onions
Page 10: Beef Pot Pie Baked Spareribs and Sauerkraut with Dumplings Dutch Country Meat Loaf Weiner Schnitzel (Veal Cutlet) Sausage Patties
Page 11: Mock Duck Meat Pie Hamburger Dinner Stuffed Peppers Stuffed Acorn Squash
Page 12: Schnitzel Meat Scrapple Ham and Green Beans Hog Maw Souse
Page 13 Dutch Cabbage Rolls Ham and Noodle in Casserole Also read about the Barn Raising
Page 14: Pork Pot Pie with Dumplings Horseradish Sauce (for boiled or Corned Beef) Creamed Cabbage and Dried Beef Dutch Noodle Cheese Ring Chicken Pot Pie
Page 15: Chicken Fricassee Pennsylvania Dutch Chicken and Oyster Pie Chicken Baked in Cream Duck un Kraut Potato Filling for Fowl
Page 16: Home Baked Beans Baked Lima Beans Sweet and Sour Cabbage
Page 17: Seven-Minute Cabbage Potted Red Cabbage Sweet and Sour Celery Corn Oysters Lancaster County Baked Corn Corn Fritters
Page 18: Parsnip Patties Fresh Peas and New Potatoes Scalloped Sweet Potatoes and Apples Hashed Brown Potatoes Dutch Potato Croquettes
Page 19: Scalloped Potatoes Scalloped Tomatoes Sweet and Sour Beets Also an illustration of a market.
Page 20: Fried Tomatoes Fried Eggplant Scalloped Spinach Schnitzel Beans Sweet Potato Croquettes
Page 21: Pennsylvania Cole Slaw A Good Pennsylvania Dutch Salad Dressing Grandma's Salad Dressing
Page 22: Hot Dutch Potato Salad Pepper Cabbage Hot Slaw Dandelion Salad
Page 23: Bean Salad Cucumber Salad Beet and Apple Salad Fruit Salad Dressing Deviled Eggs
Pancakes and Fritters
Page 24: Old-fashioned Flannel Cakes German Egg Pancakes Corn Meal Griddle Cakes Fried Corn Meal Mush
Page 25: Potato Pancakes Apple Ring Fritters Sour Cherry Fritters Peach Fritters Corn Fritters
Coffee Cake and Rolls
"Baking day was important to the Pennsylvania Dutch house wife. From the big outdoor bake-oven, she produced plump, golden-crusted loaves and rolls, coffee cakes, pies and cakes for her hungry family."
Page 26: Coffee Cake (Kaffee Kuchen) Crumb Cake
Page 27: Sweet Roll Dough Dutch Sticky Buns Little Coffee Cakes (Kleina Kaffee Kuchen) Butter Semmels
Page 28: Fastnachts - Raised Doughnuts
Page 29: Potato Doughnuts Shoo-Fly Pie Crullers Funnel Cakes (Drechter Kuche)
Page 30: Quick Coffee Cake Grandma's Crumb or Sugar Pie Tangle Britches (An old York County recipe)
Page 31: Bran Muffins Johnny Cake Sally Lunn Bacon Muffins Blueberry Muffins
Cookies and Small Cakes
Page 32: Sugar Cakes Sand Tarts Dutch Almond Cookies
Page 33: Almond Macaroons Pfeffernusse Hickory Nut Kisses Walnut Kisses Walnut Rocks
Page 34: Moravian Christmas Cookies "Belsnickel" Christmas Cakes Lebkuchen Anise Cookies Christmas Butter Cookies
Page 35: Ginger Cookies - Gingerbread Men Cinnamon Waffles (Zimmet waffles) Moravian Dark Cookies Fruit and Nut Cookies
Page 36: Apple Sauce Cake Grandmother's Molasses Cake Nut Cake
Page 37: Scripture Cake Spice Layer Cake Walnut Gingerbread Sponge Cake
Pies and Pastries
Page 38: Pennsylvania Dutch Sour Cherry Pie Currant and Red Raspberry Pie Pastry Hint
Page 39: Funeral Pie Black Walnut Pie Lemon Custard Pie Sour Cream Raisin Pie Cream Raspberry Pie
Page 40: Schnitz Pie (Dried Apples) Montgomery Pie Cottage Cheese Pie Apple Crumb Pie Apple Butter Pie
Page 41: Pumpkin Pie Rhubarb Pie Rivel (Crumb) Pie
Desserts, Plain and Fancy
Page 42: Apple Dumplings Apple Pandowdy Apple or Peach Strudel Pumpkin Custard
Page 43: Cherry Pudding Cottage Pudding Rhubarb Pudding Steamed Fruit Pudding Peach Dumplings
Sweets and Sours (Dutch Canning Recipes)
Page 44: Apple Butter Apple and Peach Conserve Carrot Marmalade Cranberry Conserve Ginger Pears Mixed Fruit Preserves
Page 45: Spiced Cantaloupe Spiced Gooseberries Raspberry Rhubarb Jam Bread and Butter Pickles Pickled Beets Red Beet Eggs
Page 46: Chow Chow Beet Relish Corn Relish Pepper Relish Pickled Green Beans
- For the Sponge Cake:
- 6 large eggs (separated)
- 1 pinch salt
- 1 tablespoon water
- 6 tablespoons sugar
- 4 tablespoons flour (all-purpose)
- For the Filling:
- 1 (12-ounce) can raspberry filling
- 1 cup whipping cream (heavy, whipped and refrigerated)
- 1 (8-ounce) package cream cheese (softened)
- 1/2 cup sugar (granulated)
- 1 tablespoon vanilla
- 2 to 3 pints raspberries (fresh, rinsed, and air dried)
- Garnish: sugar (confectioners')
How to toast coconut:
Preheat your oven to 325 degrees F. Line a baking sheet with parchment paper, and spread the coconut out on the baking sheet. Bake for 3 minutes. Stir, and then bake for an additional 3 to 4 minutes- or until the coconut is golden brown. Keep an eye on it! Coconut can go from white to burned in seconds… so if it’s browning too quickly then you might have a disaster on your hands. Let it cool completely, and then it’s ready to use for your cake.
You won’t be disappointed by this cake. It is beautiful and flavorful and the texture is perfect. Go ahead, impress your guests and make a beautiful cake for any occasion!