Raspberry cakes are wonderful fruit cakes which tickle the taste buds of the eater, leaving a pleasing sensation for a long while to come. To make a perfect raspberry cake, we need to follow the simple recipe given below.

Ingredients required in a Raspberry Cake Recipe:

• Quarter kg of self raising Flour.
  
• Quarter Caster Sugar.
• Hundred and seventy five grams of butter.
• One bowl of raspberries.
• Three eggs which have been beaten lightly.
• Three table spoons of lemon juice.
• One table spoon of orange juice.
• One lemon, grated zest.
• One orange, grated zest.
• Icing sugar for decoration.

How do we make a raspberry cake?

• Pre-heat the oven to about 180 degrees C.
• Grease a round cake tin; line it with grease proof paper.
• Cream together the butter, caster sugar, orange zest and lemon zest until the entire mixture is light and fluffy.
• Slowly beat the eggs in, adding one table spoon of flour when you beat in the last egg.
• Sift all the remaining flour and fold it in.
• Gently add the raspberries and stir them in.
• Pour this mixture into the cake tin.
• Bake the fruit cake for approximately one hour or until it becomes golden brown and firm to touch.
• While the cake is baking, place the orange and lemon juices and remaining caster sugar into a small saucepan and heat until they become warm.
• When the cake has cooked pour the syrup over the fruit cake.
• Let the cake to cool in the tin itself.
• Once cooled, dust it with icing sugar.

Our tempting raspberry cake is now ready for the table.

Raspberry Cake Recipe

Ingredients:

• Half a cup of raspberries.
• Half a cup flour.
• Quarter cup of margarine.
• Half a cup sugar.
• Quarter cup of broken egg product.
• Half a teaspoon of baking powder.
• One teaspoon of vanilla extract.
• One cup plain yogurt.

How to prepare:

• Coat a baking pan with flour.
• Combine the flour, sugar and baking powder in a medium size bowl.
• Add the vanilla extract, egg product and melted butter to the above flour mixture.
• Stir well until the entire mixture is well combined.
• Spread it at the bottom of the prepared greased pan.
• Sprinkle raspberries over it.
• Mix the yogurt, the remainder of the egg product, the remaining sugar, the fresh lemon peel, the remaining half tea spoon vanilla extract and the one tablespoon flour in a medium mixing bowl.
• Stir the entire mixture well until it is smooth.
• Pour this mixture over the raspberry layer previously put in the pan.
• Place the pan in a 350 degree Fahrenheit pre heated oven and bake it for about half an hour.
• To check if the raspberry cake is prepared, insert a toothpick from the centre and make sure it comes out clean.
• Remove the fruit cake from the pan by using a sharp and thin knife, leave it on wire racks to cool.
• Place it in the refrigerator to chill for about two hours before serving the cake.
• Garnish with raspberries if desired.

The raspberry cake is now ready to be served at the dining table.

- Shishir Rao

A white chocolate raspberry cake is a fruit cake, ideal for people who like fruit desserts. It is different from other raspberry cakes by virtue of the white chocolate which covers the fruit cake lying beneath.

Ingredients in a White Chocolate Raspberry Cake Recipe:

• 6 square cubes of pure White Chocolate.
• Half cup butter. (Can be substituted with margarine)
• One double layer size white cake mix.
  
• One cup milk.
• Three eggs.
• One teaspoon vanilla.
• White Chocolate, cream and cheese frosting.
• Two tablespoons raspberry jam. (seedless)
• One cup fresh raspberry.

Making the Fruit Cake:

• The oven must be heated to 350 degrees Fahrenheit (approx. 77 degrees Celsius)
• The white chocolate and butter must be heated in a microwave till the butter melts.
• The mixture must be stirred till the white chocolate melts.
• The eggs, milk, vanilla, cake mix and chocolate mix must be beaten slowly till the mixture is well blended.
• Flour must be put on two, nine inch cake pans.
• The mixture must now be evenly poured into the two pans.
• The fruit dessert must be baked for approximately half an hour.
• A toothpick must come out clean from the fruit cake once baking has been done.
• Cool the raspberry cake in the pan for ten minutes.
• After it has completely cooled, cover the cake with a layer of white chocolate frosting and raspberry jam.
• Cover cake with frosting on the top and the side.
• Garnish raspberries just before serving.

The White chocolate raspberry cake is now ready to serve.

White Chocolate Raspberry Cake Recipe:

Ingredients required in a white chocolate raspberry cake recipe:

• One cup of chocolate flavoured biscuits (crumbled).
• One cup of sugar.
• One fourth cup of soft butter.
• One cup of frozen raspberries.
• Two tablespoon of corn starch.
• Half a cup of water.
• Two slabs of grated white chocolate.
• Half a cup of cream.
• Three packets of cream cheese. (Softened)
• Three eggs.
• One teaspoon of vanilla extract.

How do we make a Chocolate Raspberry Cake?

• Take a bowl and mix crumbled biscuits, three spoons of sugar and soft butter.
• Press the mixture into a baking tray to make the crust.
• In a non-stick pan, mix a few raspberries, two tablespoons of sugar, cornstarch and water.
• Bring it to a boil and continue boiling till this sauce becomes thick (it should take about 5 mins).
• If raspberries are unavailable then we may use thick raspberry jam.
• Pre-heat an oven to 160 degrees C.
• Over a pan of simmering water, melt the white chocolate with cream.
• Keep stirring gently till smooth.
• In another bowl, mix the creamy cheese and half a cup of sugar until smooth. Add the eggs, one at a time and continue to mix.
• Add the vanilla extract and melted white chocolate.
• Pour half of this batter over the already prepared crust.
• Spread raspberry sauce or jam over the batter. Pour remaining batter on top and bake it in the pre-heated oven for about an hour.
• Cool and refrigerate the cake.
• Garnish your white chocolate raspberry cake with fresh raspberries before serving.

Enjoy this delicious fruit dessert on your dining table.

- Shishir Rao

An apricot cake is a delicious fruit cake, which is simple to prepare and a craze with all fruit cake buffs. Preparing an Apricot cake is simple. All we need to do is follow these simple steps.

Ingredients in an Apricot Cake Recipe:

• One cup cut and dried apricots.
• Half a cup of warm milk.
  
• 125g butter chopped.
• One cup sugar.
• One teaspoon vanilla essence.
• Two eggs.
• One cup plain flour.
• Quarter teaspoon bicarbonate of soda.
• Three-fourth cup desiccated coconut.

For the icing

• Two cups of icing sugar mixture.
• One and a half tablespoons of milk.
• One tablespoon of butter.
• One teaspoon of vanilla essence.
• One tablespoon of desiccated coconut.

How do we prepare the fruit cake?

• The oven has to be heated to 180 degrees Celsius.
• Grease and line a slab pan.
• Mix the apricot and milk in a bowl, leave it for 10 minutes.
• Beat the butter and sugar until it becomes fluffy.
• Add vanilla and eggs to it and stir well.
• Stir flour, soda bicarbonate, three-fourth cup of desiccated coconut and apricot mixture into this batter.
• Spoon the batter into a pan.
• Bake it for 30 minutes or until a skewer inserted comes out clean. Cool the fruit cake in the pan itself.
• For making the icing, combine icing sugar, milk, butter and vanilla in a bowl. Heat, uncovered and on medium temperature for 20 seconds or until butter starts melting. Stir until the fruit cake becomes smooth; add milk if the need arises. Spread the icing over the cake.
• Cut the prepared apricot cake into slices.

Your fruit cake is ready to be served.

Apricot Cake Recipe

A sheet apricot cake is a fruit cake which does not need any icing and complex layering; hence it is easier to prepare for first timers.

Time:

• Preparation: 20 min.
• Cooking: 35-45 min.
• Serving: 12 to 15 people.

Ingredients required in an Apricot Cake Recipe:

• Half a pound of fresh apricots.
• Three quarter cups of cake flour.
• Two teaspoons baking powder.
• Half a teaspoon salt.
• One cup white sugar.
• Three Quarter cups solid vegetable shortening.
• One teaspoon vanilla extract.
• Three eggs, separated.

Preparing the fruit cake:

• The oven has to be heated to 350 Degrees Fahrenheit.
• A 9 x 13-inch baking pan must be lined with non-stick foil.
• Put the fresh apricots into boiling water for about a minute.
• Remove the apricots and let them cool.
• Peel their skin, cut in half and remove the seeds.
• Finely chop the apricots, preferably in a mixer.
• Cake flour, baking powder, and salt must be whipped in a bowl.
• In another bowl, the sugar, vanilla and vegetable shortening have to be creamed.
• Add egg yolks and apricots to this bowl, beating well all the time. (The eggs must be added one at a time)
• Whip the whites of the eggs in a chilled bowl. Gently fold into batter.
• Pour into the previously prepared baking pan and bake for 35 to 45 minutes, or until a toothpick inserted through the fruit cake comes out clean.
• Let the Apricot cake cool down to room temperature.
• It can be topped with vanilla or cream cheese frosting.
• Apricot slices may be added as garnishing.
• Remove from pan and cut as desired.

The delicious fruit cake is now ready to serve.

- Shishir Rao