1 cup alcoholic raspberry ginger beer or non-alcoholic plain ginger beer
2 cups fresh raspberries
1/2 cup alcoholic raspberry ginger beer or non-alcoholic plain ginger beer
1/2 cup sugar
1/4 cup lime juice
1-1/2 cups confectioners’ sugar
2 to 3 tablespoons lime juice
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.