Raspberry Butter Cake

    Raspberry Butter Cake

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    1hour


    2 people made this

    A delicious butter cake baked with a layer of raspberry jam in the centre then iced with your favourite chocolate icing. Makes a tasty birthday cake or afternoon tea.

    Australian Capital Territory, Australia

    Ingredients
    Serves: 8 

    • 130g butter
    • 1/2 cup (110g) sugar
    • 1 egg
    • 1/4 cup (60ml) milk
    • 1 teaspoon vanilla
    • 1 cup (130g) self raising flour
    • pinch salt, to taste
    • 1/4 cup raspberry jam

    Directions
    Preparation:15min  ›  Cook:45min  ›  Ready in:1hour 

    1. Preheat oven to 170 degrees C. Grease a sandwich cake tin.
    2. Cream together butter and sugar. Add egg then beat well. Add milk, vanilla, self raising flour and salt then mix well.
    3. Spread 1/2 the mixture into cake tin. Spread with a thin layer of raspberry jam. Add the remaining cake mixture then bake for 45 minutes.
    4. Allow to cool then ice with your favourite chocolate icing.

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    Reviews (1)

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    Found it difficult to spread jam thinly and it sunk through the cake sticking to the bottom of the cake tin and cake wouldn't come out. Tasted good though - 09 Mar 2013

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