Friday, October 5, 2012

Debbie's Raspberry Almond Cake

Ok Ladies and Gentleman,

Get out your pen and start making notes.  You are going to want to write this one down and keep it somewhere safe.   This cake is Legend....Wait for it....Dary! Name that show.

This recipe comes from my husband side of the family and has somewhat been a cause for tension.  Debbie is my husbands Aunt and she is the originator of this most tasty of delectable desserts.  The family said that she holds this recipe secret and safe, and that she would never give it out to anyone who asked for it.  Well, last year, I was given the task to get this cake recipe from her and make it for Thanksgiving knowing that she wasn't going to be there.  I asked how I was supposed to get it if she never gives it out, and was told to say that my hubby wants it as his birthday cake for his upcoming birthday.  My hubby then pipes up and says that he does want it as his birthday cake.  I don't like lying, so I seriously considered whether or not I was going to even attempt trying to get it; but my hubby did say that he wants it for his birthday, so I thought it wouldn't be a lie anymore.

Well, I decided to give it a try.  I called her up and just simply asked for it.  It was really funny, because she just out right gave it to me, no questions asked.  After I finished jotting down the recipe, I said, "Well, that was easy."
"What?" she replied.
"Uhh, well, it's just that I was told by the family that you don't give out this recipe to anyone."

OOPS!

And then she became angry saying how that isn't true at all and that she would give the shirt off her back to anyone who asked for it.  Me, who doesn't like confrontation immediately began to do damage control.
I didn't end up making it for Thanksgiving.  It is a slightly complex recipe and with other things I had to make, It was best that I just forget making it.  However, I just attempted it this past Sunday with ALMOST awesome success. I thought that this cake was just too delicious not to share with you all. I'm sure Debbie won't mind, she is such a sweet lady.  So, here it is:

Please excuse the pictures, my kitchen is under construction (which I will make a post about it when it is finished) and so the pics aren't the best.

Start with pulling out your eggs and butter ahead of time, they need to be room temperature.

 Wisk the butter until fluffy
 Add in your vanilla & almond extracts as well as the sugar

 Wisk together the dry ingredients in a separate bowl

 Add in the dry ingredients with 1 cup of milk into the butter and sugar, alternating.

 Next step is to beat the 5 egg whites.  I added about an 1/8 of a tsp to help them fluff up. You can also add a pinch of salt. (excuse the sideways pic).


 I am not a fan of my electric mixer.  It does work all that well.
 Pour the egg whites into the batter and FOLD, don't mix.

 Butter and flour 2 cake pans
 Pour evenly into the 2 cake pans, place in the oven at 350 for 35 minutes.
After they finishing cooling for a bit on the counter, take them out of
the pans, cover them with plastic wrap and place in the fridge for a few hours or even over night.

Next step is the icing.
 When making the icing, make sure to alternate the powdered sugar and evaporated milk as you mix it with an electric mixer. Make it as thick or as thin as you want. If you want to decorate with fun techniques, make sure you make the icing ahead of time and place in the fridge so it is harder. This is a step I didn't do and I wish I did.

 This is my trusty frosting piping gadget. I love it.
 Make a ring of frosting along the top of the first layer so it holds in the raspberry preserves
 Add the top layer and then frost a layer of the icing onto the cake.
Then you can pipe what ever design you want.
 Place in the fridge until ready to serve. Again, excuse the poor pic and poor design. My frosting was too soft. Next time, though, I will get it right. :)
Oh, this is delicious!

Cake: 2 cups of flour
1 tablespoon of baking powder
1/2 teaspoon of salt
12 tablespoons of butter, room temperature
1 1/2 cups of sugar
2 teaspoons of vanilla extract
1 teaspoon of almond extract
1 cup of milk
5 egg whites, room temperature
3/4 cup of raspberry preserves, warmed slightly

Frosting: 1 package of cream cheese
1 stick of butter, room temperature
2 pounds or 1 bag of powdered sugar
1 1/2 teaspoons of vanilla extract
1 1/2 teaspoons of almond extract
evaporated milk

Directions: preheat oven to 350 degrees
Butter and flour cake pans
sift dry ingrediants
mix butter until fluffy, add sugar, vanilla & almond
reduce mixing speed and add dry ingredients and milk alternating. Start with dry first.
Fold whipped egg whites into batter, don't mix.
Bake for 35 minutes. Cool on rack for 10 minutes, take out of cake pans and cool in fridge for a few hours or over night. 
Add raspberry preserves in between the layers, frost cake accordingly, and volia.... It's done. 

Things I did that I would do differently:
I left the cake in the pans when I put them in the fridge and didn't cover them.  It was very hard to get them out of the pans and the cake was slightly dry.

Next time I attempt this cake, I may cut the butter in half and replace it with vegetable oil.  I hear that oil makes for a moister cake.

I will refrigerate the icing so it is better to work with

I think I will 1 1/2 the recipe so I can add a 3rd layer to give it more of a 'WOW' factor.  

Hope you enjoy it as much as I do.
Mary 


1 comment:

  1. Oh my goodness, so heavenly! I made this cake and LOVED it! Thank you so much for posting the recipe. I think I got 7 new cavities :)

    ReplyDelete