Everyday Meals

Raspberry Moscow Mule Cake


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  • Total Time

    Prep: 25 min. Bake: 70 min. + cooling

  • Makes

    16 servings

  • Ingredients

  • 1-1/2 cups unsalted butter, softened
  • 2-3/4 cups sugar
  • 5 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1 cup alcoholic raspberry ginger beer or non-alcoholic plain ginger beer
  • 2 cups fresh raspberries
  • SYRUP:
  • 1/2 cup alcoholic raspberry ginger beer or non-alcoholic plain ginger beer
  • 1/2 cup sugar
  • 1/4 cup lime juice
  • GLAZE:
  • 1-1/2 cups confectioners’ sugar
  • 2 to 3 tablespoons lime juice
  • Directions

  • Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cake flour and salt; add to creamed mixture alternately with ginger beer, beating well after each addition (mixture may appear curdled).
  • Gently fold raspberries into batter; pour into prepared pan. Bake until a toothpick inserted in center comes out clean, 70-80 minutes. Meanwhile,for syrup, in a small saucepan, bring sugar, ginger beer and lime juice to a boil. Reduce heat; simmer 10 minutes. Cool slightly.
  • Poke holes in warm cake using a fork or wooden skewer. Slowly spoon syrup over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. For glaze, in a small bowl, mix confectioners’ sugar and enough lime juice to reach desired consistency; pour over cake. Let stand until set. If desired, top with additional fresh raspberries.
  • Nutrition Facts

    1 slice: 488 calories, 19g fat (11g saturated fat), 104mg cholesterol, 100mg sodium, 75g carbohydrate (53g sugars, 1g fiber), 5g protein.
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