Raspberry Loaf Cake Recipe
Following a meal, try one of my favourite dessert recipes from Kaiser Bakeware — their raspberry loaf, which is a great finale to a wonderful meal.
- 2 sticks soft butter
- 2 cups sugar
- 2 tsp. vanilla extract
- 4 eggs
- 2 cups flour
- 3 tbsp. cornstarch
- 1 ½ tsp baking powder
- ½ cup vanilla yogurt
- 12 ounce package, frozen raspberries
- 2 cups icing sugar
- 1/2 cup milk
- 1/2 cup frozen raspberries (optional)
Preheat oven to 325. Grease a Kaiser or Emile Henry loaf pan.
In a large bowl cream butter until smooth. Add sugar and vanilla extract and keep mixing until creamy. Mix in eggs, one at a time until creamy.
In a separate bowl combine flour with cornstarch and baking powder. Sift and gradually add to butter mixture, mixing on medium speed. Stir in vanilla and yogurt.
Add 1/3 batter to the bottom of loaf pan, then add 1/3 of the frozen raspberries. Repeat layers twice.
Bake in preheated oven for about 95 minutes, covering cake with parchment paper if the top starts to get too dark.
Cool cake in pan for about 10 minutes, and then turn out onto cooling rack and cool completely.
For the glaze combine the icing sugar and milk and beat until smooth. Drizzle over top and sides of cake. (For more raspberry flavour, puree 1/2 cup of frozen raspberries until smooth, then add to the glaze.)