Iced Raspberry Loaf Cake Recipes

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ICED RASPBERRY LOAF CAKE



Iced Raspberry Loaf Cake image

This sweet, berry-studded cake is perfect for serving as an afternoon snack with a cup of tea or coffee.

Categories     loaf cake     raspberry     easy icing     cakes     raspberry cake

Time 2h

Yield 8

Number Of Ingredients 21

Cake
Vegetable-oil cooking spray
3/4 c. unbleached all-purpose flour
1/4 c. whole-wheat flour
1/2 tsp. instant yeast
Coarse salt
2 tbsp. ground flaxseed
c. plain Greek yogurt
2 tbsp. unsalted butter
3 large eggs
3 large egg yolks
1 c. granulated sugar
2 tbsp. granulated sugar
1 1/2 tsp. pure vanilla extract
1/2 c. raspberries
Icing
2 tbsp. unsalted butter
1/4 c. whole milk
1/2 tsp. pure vanilla extract
Coarse salt
2 1/2 c. sifted confectioners' sugar

Steps:

  • Make the cake: Preheat oven to 350 degrees F. Coat a 4 1/2- by 9-inch loaf pan with cooking spray, line with parchment, and lightly coat again. Stir together flours, yeast, 3/4 teaspoon salt, and the flaxseed. In a separate bowl, whisk together yogurt and butter.
  • Beat together eggs, yolks, granulated sugar, and vanilla with an electric mixer on medium speed until pale and thick, about 6 minutes. With a large rubber spatula, gently fold in flour mixture until incorporated. Gently fold in butter mixture until incorporated, then fold in raspberries (do not overmix). Pour batter into pan.
  • Bake until pale gold and a toothpick inserted into center comes out clean, 45 to 50 minutes, rotating halfway through. Let cake cool in pan on a wire rack 20 minutes. Remove cake from pan; let cool completely on wire rack.
  • Make the icing: Melt butter in a small saucepan over medium-low heat. Stir in milk, vanilla, and a pinch of salt. Whisk in confectioners' sugar, 1/4 cup at a time, until icing is thick but pourable (you may not need all the sugar). Pour icing over cake, garnish with raspberries and flaxseed, and let set at least 10 minutes before cutting.Looking for more dessert ideas? Check out our homemade chocolate chip cookie recipes, apple pie recipes, and chocolate cake recipes.

ICED RASPBERRY LOAF CAKE



Iced Raspberry Loaf Cake image

Serve slices of this cake along with a cup of Ceylon black tea. Light and subtle, the tea's honey and citrus flavors make it a natural foil for a variety of fruits, buttery cakes, and custard desserts such as crème brûlée.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 2h

Number Of Ingredients 17

Vegetable-oil cooking spray
3/4 cup unbleached all-purpose flour
1/4 cup whole-wheat flour
1/2 teaspoon instant yeast, such as RapidRise
Coarse salt
2 tablespoons ground flaxseed, plus more for sprinkling (optional)
2/3 cup plain Greek yogurt, room temperature, drained of excess water
2 tablespoons unsalted butter, melted
3 large eggs plus 3 large egg yolks, room temperature
1 cup plus 2 tablespoons granulated sugar
1 1/2 teaspoons pure vanilla extract
1/2 cup raspberries, plus more for garnish
2 tablespoons unsalted butter
1/4 cup whole milk, plus more for thinning
1/2 teaspoon pure vanilla extract
Coarse salt
2 1/2 cups sifted confectioners' sugar

Steps:

  • Make the cake: Preheat oven to 350 degrees. Coat a 4 1/2-by 9-inch loaf pan with cooking spray, line with parchment, and lightly coat again. Stir together flours, yeast, 3/4 teaspoon salt, and the flaxseed. In a separate bowl, whisk together yogurt and butter.
  • Beat together eggs, yolks, granulated sugar, and vanilla with an electric mixer on medium speed until pale and thick, about 6 minutes. With a large rubber spatula, gently fold in flour mixture until incorporated. Gently fold in butter mixture until incorporated, then fold in raspberries (do not overmix). Pour batter into pan.
  • Bake until pale gold and a toothpick inserted into center comes out clean, 45 to 50 minutes, rotating halfway through. Let cake cool in pan on a wire rack 20 minutes. Remove cake from pan; let cool completely on wire rack.
  • Make the icing: Melt butter in a small saucepan over medium-low heat. Stir in milk, vanilla, and a pinch of salt. Whisk in confectioners' sugar, 1/4 cup at a time, until icing is thick but pourable (you may not need all the sugar). Pour icing over cake, garnish with raspberries and flaxseed, and let set at least 10 minutes before cutting.

RASPBERRY POUND CAKE WITH VIN SANTO CREAM



Raspberry Pound Cake with Vin Santo Cream image

Provided by Giada De Laurentiis

Categories     dessert

Time 1h10m

Yield 6 to 8 servings

Number Of Ingredients 15

Pound cake
1 1/2 cups all-purpose flour, plus more for dusting the loaf pan
1 teaspoon baking soda
2 teaspoons orange zest (from 1 medium orange)
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
1 1/3 cups sugar
1/2 cup (1 stick) unsalted butter, at room temperature, plus more for greasing loaf pan
3 eggs
1 teaspoon vanilla extract
1 (10-ounce) bag sweetened, frozen raspberries, thawed and drained
1 cup heavy whipping cream
1/2 teaspoon vanilla extract
3 tablespoons powdered sugar
3 tablespoons Vin Santo wine or Moscato wine

Steps:

  • To make the Raspberry Pound Cake:
  • Set an oven rack in the lower 1/3 of the oven and preheat to 350 degrees F. Grease and flour a 9 by 5 by3-inch loaf pan.
  • In a medium bowl, combine the flour, baking soda, orange zest, cinnamon, and salt. Whisk to combine. In a separate bowl, using an electric mixer, cream together the sugar and butter until blended, about 30 seconds. With the machine running, add the eggs 1 at a time. Add the vanilla extract. Add the dry ingredients, a small amount at a time, until just incorporated. Using a rubber spatula, fold the drained raspberries evenly into the batter.
  • Pour the mixture into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, about 55 to 60 minutes. Let the cake cool in the pan for 10 minutes then transfer to a wire rack to cool completely. (Cake may deflate in the center during cooling)
  • To make the Vin Santo Cream:
  • In a large bowl, beat the cream until it holds soft peaks.
  • Add the vanilla extract, powdered sugar, and Vin Santo. Continue to beat mixture until cream holds stiff peaks.
  • Transfer the pound cake to a serving platter. Slice and serve with the Vin Santo Cream.

RASPBERRY ICEBOX CAKE



Raspberry Icebox Cake image

What a lovely refreshing dessert for those hot summer days.

Provided by Carol

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Yield 14

Number Of Ingredients 9

24 graham crackers, crushed
⅓ cup butter
¼ cup packed brown sugar
1 (6 ounce) package raspberry flavored Jell-O® mix
1 cup boiling water
15 ounces frozen raspberries
20 large marshmallows
⅓ cup milk
1 cup heavy whipping cream, whipped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
  • Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
  • Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
  • Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 49.4 g, Cholesterol 23.8 mg, Fat 10.1 g, Fiber 2 g, Protein 3.6 g, SaturatedFat 5.2 g, Sodium 235.2 mg, Sugar 34.4 g

RASPBERRY LEMON LOAF



Raspberry Lemon Loaf image

Carol Dodds of Aurora, Ontario shares this easy-to-prepare quick bread flavored with tangy lemon peel and fresh rasp berries. The loaf is refreshing as a snack, at breakfast...or any time of day.

Provided by Taste of Home

Time 1h15m

Yield 1 loaf (12 slices).

Number Of Ingredients 11

1-3/4 cups all-purpose flour
1/2 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 large egg, room temperature
2 large egg whites, room temperature
1 cup lemon yogurt
1/4 cup canola oil
2 teaspoons grated lemon zest
1 cup fresh raspberries

Steps:

  • In a large bowl, combine the dry ingredients. In another bowl, whisk together the egg, egg whites, yogurt, oil and lemon zest. Add to the dry ingredients just until moistened. Fold in the raspberries., Transfer to an 8x4-in. loaf pan coated with cooking spray. Bake at 350° for 60-65 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

Nutrition Facts : Calories 176 calories, Fat 6g fat (1g saturated fat), Cholesterol 50mg cholesterol, Sodium 218mg sodium, Carbohydrate 26g carbohydrate, Fiber 1g fiber), Protein 4g protein.

RASPBERRY LOAF CAKE



Raspberry Loaf Cake image

Perfect with a morning cuppa, this cake is light and moist with delicate ripples of raspberry.

Provided by Hadia

Categories     Desserts     Fruit Dessert Recipes     Raspberry Dessert Recipes

Time 1h15m

Yield 10

Number Of Ingredients 10

1 teaspoon soft margarine, or as needed
1 cup superfine sugar
¾ cup unsalted butter
3 large eggs eggs
½ teaspoon vanilla extract
1 ⅜ cups self-rising flour
1 ½ teaspoons baking powder
5 ounces fresh raspberries
⅜ cup confectioners' sugar
3 drops lemon juice, or to taste

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf tin with soft margarine and set aside.
  • Cream superfine sugar and butter together with a paddle attachment of a free-standing electric mixer on medium-high speed until light and fluffy.
  • Whisk eggs and vanilla extract together in a separate bowl until just mixed; do not over-whisk. Beat gradually into the butter mixture until well incorporated. Sift in flour and baking powder, bit by bit, folding after each addition. Set batter aside.
  • Puree raspberries, confectioners' sugar, and lemon juice in a food processor until smooth. Strain through a fine-mesh sieve into a bowl. Separate half of the cake mix into a different bowl and stir the coulis through.
  • Put alternating dollops of the raspberry and vanilla batters into the prepared loaf tin using a small ice cream scoop. Swirl both sets of dollops together slightly using the blunt end of a skewer.
  • Bake in the preheated oven until the top of the cake is golden brown and risen and a toothpick inserted into the center comes out clean, about 40 minutes. Let cool in the tin for 5 to 10 minutes. Run a table knife around the edges of the tin and remove the cake, leaving to cool completely on a wire rack.

Nutrition Facts : Calories 311.4 calories, Carbohydrate 39.4 g, Cholesterol 92.4 mg, Fat 15.9 g, Fiber 1.4 g, Protein 3.9 g, SaturatedFat 9.3 g, Sodium 318.8 mg, Sugar 25.5 g

13 RASPBERRY CAKES GUARANTEED TO IMPRESS



13 Raspberry Cakes Guaranteed To Impress image

These raspberry cake recipes are total show-stoppers! From layer cake to cheesecake to pound cake, these raspberry treats are sure to delight.

Provided by insanelygood

Categories     Desserts     Recipe Roundup

Number Of Ingredients 13

Raspberry Layer Cake
Lemon Raspberry Cake
Raspberry Dream Cake
White Chocolate Raspberry Cake
Chocolate Raspberry Cake
Orange Raspberry Pound Cake
White Chocolate Raspberry Bundt Cake
Raspberry Lemon Loaf Cake
No-Bake Raspberry Cheesecake
Raspberry Coffee Cake
Raspberry Cream Cake
Raspberry Cupcakes
Vanilla Raspberry Sheet Cake

Steps:

  • Select your favorite recipe.
  • Organize all the required ingredients.
  • Prep a raspberry cake in 30 minutes or less!

Nutrition Facts :

RASPBERRY ICE CREAM CAKE



Raspberry Ice Cream Cake image

Mashing berries with sugar releases their juices and intensifies their flavor, creating a rustic purée for desserts-like this simple pound cake layered with vanilla ice cream and raspberry filling.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cake Recipes

Time 15m

Number Of Ingredients 4

1 loaf pound cake, sliced horizontally into thirds
1 1/2 cups raspberries (6 ounces)
1 pint vanilla ice cream, softened
Confectioners' sugar, for serving

Steps:

  • Place bottom layer of cake on a large piece of foil or in a loaf pan of equal size. Sprinkle half the raspberries over cake, spread evenly with half the ice cream, and top with another cake layer. Repeat with remaining raspberries, ice cream, and cake.
  • Wrap with foil and freeze at least 4 hours (or up to overnight). Remove cake from freezer about 30 minutes before serving. Serve dusted with confectioners' sugar.

Nutrition Facts : Calories 321 g, Fat 15 g, Fiber 2 g, Protein 6 g

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