Butter Cake with Raspberry Sauce
This is a delicious and moist cake topped with a fresh raspberry sauce made with creme de cassis liqueur.
Ingredients
Serves: 14
- 3 3/4 cups (470g) plain flour
- 1/8 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 500g butter, softened
- 2 3/4 cups (600g) white sugar
- 6 eggs
- 1/2 cup (125ml) milk
- 1 teaspoon vanilla essence
- 3 cups fresh raspberries, halved
- 1/4 cup (60g) white sugar
- 1 teaspoon creme de cassis liqueur
Directions
Preparation:30min ›
Cook:1hour15min ›
Extra time:3hours chilling ›
Ready in:4hours45min
- Preheat oven to 170 degrees C. Grease and flour a 23cm ring tin. Sift together the flour, salt and nutmeg. Set aside.
- Beat butter at medium speed with an electric mixer for about 2 minutes or until soft and creamy. Gradually add 2 3/4 cups sugar, beating at medium speed for 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add flour mixture alternately with milk, beginning and ending with flour mixture. Mix at low speed just until blended after each addition. Stir in vanilla.
- Pour batter into tin. Bake in preheated oven for 1 hour and 15 minutes or until a wooden toothpick inserted in centre comes out clean. Cool in tin on wire rack for 10 to 15 minutes; remove from tin and let cool completely on wire rack.
- For sauce: In a medium bowl, combine raspberries, 1/4 cup sugar and 1 teaspoon creme de cassis. Stir gently until sugar dissolves; cover and chill at least 3 hours. Serve over pound cake.
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Reviews and Ratings
Global Ratings:
(21)
Reviews in English (16)
I have made many, many pound cakes but this recipe is the best!! The only thing I did different is added a few different flavoring: coconut, jamaican rum, black walnut. It was delicious!! - 12 Oct 2007 (Review from Allrecipes USA and Canada)
Mmm! Yummy yummy. The cake came out perfectly - texture, taste, colour, everything. Thank you for sharing! I'm a kid so I can't use liquor, but I boiled some raspberries in sugar and water until it became syrupy, and that tasted fabulous with the cake (which was also great on its own). Delicious! - 09 Aug 2008 (Review from Allrecipes USA and Canada)
Beautiful cake and the sauce is to die for. I actually used Chambord instead of creme de cassis and thought it was terrific. - 15 Aug 2006 (Review from Allrecipes USA and Canada)
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