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  2. fabulous fruit cake recipe

Raspberry buttermilk cake

When it comes to summer, a fruit-favourite-dessert always goes down a treat. Enjoy the sweet and tangy raspberry taste with this delectable buttermilk cake. - by Chantal Walsh
  • 21 Jan 2016
Raspberry buttermilk cake
Cook: 60 Minutes - easy - Serves 8 - Vegetarian - nut-free - pregnancy-safe
Proudly supported by
When it comes to summer, a fruit-favourite-dessert always goes down a treat. Enjoy the sweet and tangy raspberry taste with this delectable buttermilk cake.

Ingredients

125 g unsalted butter, chopped, at room temperature

¾ cup brown sugar, firmly packed

2 eggs

1¼ cups self-raising flour

½ cup buttermilk

125 g punnet fresh raspberries

Icing sugar mixture, to dust

raspberry yoghurt to serve

Method

  1. Grease a 20cm x 7cm deep 
ring cake pan. Line base and 
sides with baking paper.
  2. Beat butter and sugar 
in a small bowl of an electric mixer until light and fluffy. Add eggs, one at a time, beating until just combined.
  3. Stir in flour with buttermilk until combined. Gently stir 
in raspberries until just combined. Spoon into pan. Smooth over top.
  4. Cook in a moderate oven (180C) for about 35 minutes, or until a skewer inserted 
into centre of cake comes 
out clean. Stand in pan for 
5 minutes before turning out onto a wire rack to cool.
  5. Serve cake warm or cold, dusted with sifted icing sugar and yoghurt.
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