For my wedding this fall we want to use a rasberry wedding cake we have had it before at a wedding but cant seem to find a recipe for our friend to make it for us. I would appreciate any help I can get thanks. Jodi

-- Jodi Geistkemper (Jodi.L.Geistkemper@Monsanto.com), September 06, 2001

Answers

Is the cake you were wanting the kind with the raspberry filling in the middle of the cake or was it a rich white cake with raspberries on top and a glaze over the top of the cake and berries? E-mail me I have a recipe for both.

-- Barb in wc Il (Barb43@countrylife.net), September 06, 2001.

Here is the one that I have used, it makes a rich moist cake, it is not a diet recipe by any means; For each layer 1 cup of milk 6 large egg whites 2 1/2 teasp vanilla 3 c, cake flour 4 teasp. baking powder 1 teasp. salt 12 tabsp. butter 1 1/2 c. sugar 1 c. fresh raspberries Heat the oven to 350 degrees, set the rack in the middle of oven, coat the pan with no stick spray and dust with flour Stir together the milk, egg whites and vanilla, set aside Sift the flour baking powder and salt together in a seperate bowl and set aside Beat the butter in a large bowl till light and fluffy, slowly add the sugar a little bit at a time and beat for 2-3 minutes till light and fluffy Slowly add the flour mixture to the butter mixture stirring just till all of both mixes are mixed together well Pour 1/2 the batter into a deep sided cake pan, and then add the raspberries making sure to keep the raspberries 1-2"away from the side of the pan. Pour the remaining mixture on top of the berries and bake for 20 -25 minutes. The cake will be done when the top springs back when lightly touched. Set the pan on a cooling rack for about 5 minutes and then carefully run a small metal spatula between the pan and cake and invert on cooling rack. Let cool for at least 2 hours. I have made several of these cakes for weddings and have used everything from a light white glaze to the traditional white wedding frosting. The last I made was for a summer wedding and the bride chose a white glaze with johnny-jump-ups as decoration. It made a beautiful cake. Good Luck

-- Barb in Wc Il (Barb43@countrylife.net), September 06, 2001.

At our wedding a year ago, we had a white cake with raspberry filling, white icing and fresh raspberries, blackberries, and blueberries on the top and around the layers. Everyone loved it.

-- Malinda (teneniel_80@yahoo.com), September 06, 2001.

my friend has a recipe for a fabulous, rich chocolate with a layer of raspberries in it....and I am not a fan of sweets in general, nor chocolate cake in particular....and I love this! Let me know if you want me to call her for the recipe.

-- marcee king (thathope@mwt.net), September 07, 2001.

Barbara, May I ask what type and size pans you are using when making this cake? Are they round? It sounds delicious but I wouldn't want to make a wedding-sized cake for a family dessert. Thanks!!

-- Greenthumbelina (sck8107@aol.com), September 07, 2001.

I have several sizes, that I use for making wedding cakes. They are all round and are about 4" deep. This makes a good size layer to start t build upon to make a wedding cake. I bought them at a bakery that was going out of business. The recipe I gave could be used in a 9x13" cale pan if it would work better for you for family use.

-- Barb in wc Il (Barb43@counrtlife.net), September 07, 2001.

Don't know if this is what you're looking for but I use this one a lot in a buntpan but it says it's for a pound cake : 2layer white cake mix 4eggs,2/3 cupliquid oil, 10 ounces frozen raspberries, 3 ounce package raspberry jello, 1 teaspoon raspberry extract. grease & flour bunt pan separate raspberries from juice, mix all but raspberries untill smooth fold in raspberries, pour into pan bake 325 50-60 min. when done invert onto plate immediately, let cool, we sift powdered sugar on top. raspberry extract:frontier co-op, box 299,norway,IA 52318 www.frontiercoop.com about4.50/2 fl oz

-- nicole morgan (bamorgan@mindspring.com), November 01, 2001.