Ben’s Message:

This cake turned out great!  Being Easter, I wanted something that was going to be light, fruity and sweet, so this really put a check mark in those boxes.  Make sure when you fold the raspberries into the batter, you are somewhat gentle so not to completely squish the raspberry.  Next time I make this cake, I would like to add a small scoop of sherbet. I think the pairing would go nicely!!   What would you do to make it your own?  

Total Time

Prep: 25 min. Bake: 70 min. + cooling

Makes

16 servings

Ingredients

• 1-1/2 cups unsalted butter, softened
• 2-3/4 cups sugar
• 5 large eggs, room temperature
• 1 tablespoon vanilla extract
• 3 cups cake flour
• 1/2 teaspoon salt
• 1 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
• 2 cups fresh raspberries
• syrup:
• 1/2 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
• 1/2 cup sugar
• 1/4 cup lime juice
• glaze:
• 1-1/2 cups confectioners’ sugar
• 2 to 3 tablespoons lime juice

Directions

1. Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
2. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cake flour and salt; add to creamed mixture alternately with ginger beer, beating well after each addition (mixture may appear curdled).
3. Gently fold raspberries into batter; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, 70-80 minutes. Meanwhile, for syrup, in a small saucepan, bring ginger beer, sugar and lime juice to a boil. Reduce heat; simmer 10 minutes. Cool slightly.
4. Poke holes in warm cake using a fork or wooden skewer. Slowly spoon syrup over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. For glaze, in a small bowl, mix confectioners’ sugar and enough lime juice to reach desired consistency; pour over cake. Let stand until set. If desired, top with additional fresh raspberries.