Thursday, August 5, 2010
Raspberry FAIL Cake
Can all of us bloggers just have permission here to discuss our failures?
This cake did not get asked to prom.
This cake definitely stayed home most weekends.
This cake is the cake all others copied their homework from.
This cake is no beauty, only tasty...
I plan to refine it in the future since it barely held up for 24 hours. If you do feel like helping me out with suggestions after reading...please do. The middle was a little cavey but dang....flavor it had!
I don't want to keep anything from you, I am NO professional and this happens to be one of those recipes that is certainly not perfected but I should definitely try to perfect it.
I AM SO TURNING RED AS YOU SEE THESE CAKES WITHOUT THE SUGAR......SHAME....
1 stick of butter, softened
3/4 cups granulated white sugar
3 large eggs
1 cup of Raspberry Preserves
1 1/2 teaspoon vanilla extract
1.5 cups all-purpose flour, sifted
1 teaspoon baking powder
¼ tsp baking soda
1 teaspoon salt
Powdered sugar for dusting
Preheat oven to 350 degrees. With an electric mixer, cream the butter and sugar until fluffy. Add the eggs and continue to beat until well mixed. Add the preserves and extract and beat until combined.
In a separate bowl, sift together the flour, baking powder, baking soda and salt then add to the butter mixture. Mix until combined.
Bake at 350 for 15-20 minutes in a muffin pan.
Have a great weekend you guys.