Raspberry Rumble

Name: Raspberry Rumble
Ingredients: 2 cups fresh raspberries; 1/4 cup butter, softened; 3/4 cup sugar; 2 large eggs; 2-1/4 cups all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 3/4 cup 2% milk; 3 large egg whites; 1 cup sugar; 1/8 teaspoon cream of tartar; 1/4 to 1/2 cup boiling water, optional; 1/4 teaspoon almond extract; Sliced almonds

14 ingredients

7 steps

Ingredients

2 cups fresh raspberries
1/4 cup butter, softened
3/4 cup sugar
2 large eggs
2-1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
3/4 cup 2% milk
3 large egg whites
1 cup sugar
1/8 teaspoon cream of tartar
1/4 to 1/2 cup boiling water, optional
1/4 teaspoon almond extract
Sliced almonds

Directions

1

Place raspberries on a
2

; freeze until firm. Preheat oven to 350°.
3

In a large bowl, cream butter and sugar until light and fluffy; beat in eggs. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk, beating well. Fold in frozen raspberries. Spread into a greased
4

.
5

Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack.
6

For topping, whisk together egg whites, sugar and cream of tartar in a large heatproof bowl. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160°. Remove from heat.
7

Beat on high speed until stiff glossy peaks form, about 5 minutes. If desired, thin frosting by slowly beating in enough boiling water until desired consistency is reached. Fold in extract. Spread over cake. Sprinkle with almonds. Refrigerate leftovers.