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Raspberry Layer Cake 

Its Raspberry Season. Make Raspberry Layer Cake!

Ingredients
Cake
1 1/4 cups superfine sugar
7/8 cup softened butter
4 eggs, beaten
1 3/4 self-rising flour
1 tsp baking powder
Icing
1 pint whipping cream for icing
1 1/2 Tbsp superfine sugar
1 Tbsp vanilla
For the Filling
1/4 cup superfine sugar
3 Tbsp Disaronno liqueur or amaretto
1/2 cup water
2 pints raspberries

Directions
Directions Heat oven to 350F. Butter 3 cake pans and line each with a circle of baking parchment. In a large bowl, beat together all the cake ingredients until you have a smooth, soft mixture. Spoon the mixture equally into the three pans, smoothing over the top of each with the back of the spoon. Bake in the oven for 15 mins until golden and the cake springs back when gently pressed. Turn the cakes onto a cooling rack. Puree 1 1/2 pints of raspberries. Heat the sugar,1/2 cup water and Disaronno together until the sugar has dissolved and add raspberry puree. Add more water as needed to get correct consistency. Leave to cool,about 10 mins.

Whip cream for icing the cake by beating all icing ingredients together until peaks form.

Spoon half of the raspberry syrup followed by a layer of whip cream over one of the layers. Add another layer on top and spread remaining raspberry syrup over that one followed by more whipped cream. Then add top layer. Gently press down. Spread with plain whipped cream and sprinkle with remaining whole raspberries for a pretty effect. Refrigerate until ready to serve.
  • It’s Raspberry Season. Make Raspberry Layer Cake!

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I made this for Yule 2010 and it turned out great! I'm glad it was online so I could share …

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ummmy!

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I made this for Yule 2010 and it turned out great! I'm glad it was online so I could share …

by Ann McClintock Lomack on Holiday Yule Log (Kroger Promotion: Recipe Ads)

ummmy!

by arthurb3 on Carrot Cake (Kroger Promotion: Recipe Ads)

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