Last week was a nightmare around here when it came to healthy eating. We ate out or ordered take out six out of seven days. Even my plans to make a beautiful, healthy dinner to welcome Spring fell through and we ended up ordering pizza. I still wanted to do something to mark the official end of winter, though, so I decided to bake a cake.
Given my lack of desire to cook, it had to be easy. And quick. And it had to make me feel springy. There was a bag of frozen raspberries in the freezer I decided I needed to use up, so the other requirement was that it had to be a raspberry cake. A few short minutes with Google landed me the perfect cake.
This cake is quick, easy, and delicious. I made some adjustments to it to suit what I had in the house, and it came out great. This is definitely a cake I plan to make again.
Adapted from Royal Raspberry Cake at Eighty Twenty.
Orange Raspberry Cake With Orange Rum Glaze
- 10 ounces raspberries, frozen
- 1/3 cup butter
- 1 cup sugar
- 1 egg
- 1/4 teaspoon orange oil
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup milk
- 1/2 cup powdered sugar
- 1 tablespoon milk
- 1 tablespoon rum
- 1/8 teaspoon orange oil
- Put the frozen raspberries into a sieve over a bowl or in the sink and allow them to thaw. They don't have to be completely thawed; just enough that the don't stick together.
- Preheat oven to 350°. Cream together the butter and sugar until it's fluffy and light yellow. Add the egg, orange oil, and vanilla and mix to combine.
- In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the egg mixture in three stages, alternating with the milk.
- Stir in the raspberries by hand and spoon the batter into a 1 quart buttered ceramic tart pan. (You could use a regular cake pan, but I wanted kind of a flattish cake.)
- Bake 35-45 minutes, until a cake tester inserted into the middle comes out clean.
- While the cake is cooling, whisk together the glaze ingredients. Remove the still-warm cake from the pan and set it on a rack. Drizzle the glaze over the warm cake and allow to cool.
- Be sure the egg and butter are both at room temperature.
- If you don't have orange oil, use a tablespoon of orange zest in the cake and about a half-tablespoon in the glaze.