Cherries and Berries Cake Recipe by: Paula Deen
Ingredients: Makes 1 (9 inch )cake
1 ½ cups butter, softened
2 cups sugar
1 tablespoon vanilla extract
5 large eggs
3 ½ cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
Raspberry Filling (recipe follow)
Cream Cheese Frosting (recipe follows)
Garnish: fresh raspberries, fresh cherries, fresh buleberries, fresh blackberries, fresh strawberries
Procedures:
Ingredients: Makes 1 ½ cups
2 (6 ounce) packages frozen raspberries, thawed
¼ cup sugar
6 teaspoons water, divided
1 tablespoon fresh lemon juice
3 tablespoons cornstarch
Procedures:
Cream Cheese Frosting
Ingredients: Makes 5 cups
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 tablespoon vanilla extract
6 cups confectioners sugar
Procedures:
In a large bowl, beat butter, cream cheese, and vanilla at medium speed with a mixer until smooth. Gradually add confectioners sugar, beating until combined. End
Ingredients: Makes 1 (9 inch )cake
1 ½ cups butter, softened
2 cups sugar
1 tablespoon vanilla extract
5 large eggs
3 ½ cups all purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 cup milk
Raspberry Filling (recipe follow)
Cream Cheese Frosting (recipe follows)
Garnish: fresh raspberries, fresh cherries, fresh buleberries, fresh blackberries, fresh strawberries
Procedures:
- Preheat oven to 350 degree. Spray 3 (9 inch) cake pans with nosntick baking spray with flour.
- In a large bowl, beat butter, sugar, and vanilla at medium speed with a mixer until fluffy. Add eggs, one at a time, beating well after each addition.
- In a medium bowl, combine flour, baking powder, and salt. Gradually add to butter mixture alternately with milk, beginning and ending with flour mixture, beating just until combineed after each addition. Spoon batter into prepared pans.
- Bake for 18 to 22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans, and cool completely on wire racks.
- Spread Raspberry Filling evenly between layers. Spread Cream Cheese Frosting over top and sides of cake. Garnish cake with fresh berries and cherries, if desired. Store cake, covered, in refregerator.
Ingredients: Makes 1 ½ cups
2 (6 ounce) packages frozen raspberries, thawed
¼ cup sugar
6 teaspoons water, divided
1 tablespoon fresh lemon juice
3 tablespoons cornstarch
Procedures:
- In a medium saucepan, combine raspberries, sugar, 3 tablespoons water, and lemon juice. Bring to a boil over medium high heat, stirring occasionaly. Reduce heat, ans simmer for 7 to 8 minutes or until raspberries break down.
- In a small bowl, combine reamaining 3 tablespoons water and cornstarch, stirring until smooth. Add to raspberry mixture, and cook for 1 to 2 minutes or until mixture is very thick. Cool for 30 minutes. Cover and chilll for at least 4 hours or up to 2 days before using.
Cream Cheese Frosting
Ingredients: Makes 5 cups
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 tablespoon vanilla extract
6 cups confectioners sugar
Procedures:
In a large bowl, beat butter, cream cheese, and vanilla at medium speed with a mixer until smooth. Gradually add confectioners sugar, beating until combined. End
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