May 06, 2012
Raspberry Cake Squares
My garden produces a lot of raspberries at times...so I like to put some in the freezer for later use, in baking. One of the things I like to bake is this easy recipe of raspberry cake squares. Great for a tea party or just when you like a snack.
1 cup margarine
1 cup sugar
1 tsp. vanilla extract
1/2 tsp almond extract
1 tbsp. lemon rind
2 cups flour
2 tsp. baking powder
3/4 cup milk
2 cups fresh or frozen unsweetened raspberries, divided
1/2 cup sliced almonds, for topping
Grease and lightly flour a 9-inch x 13-inch pan; set aside.
In a mixing bowl, cream margarine and sugar together until creamy.
Add eggs, one at a time beating after each addition.
Add vanilla, almond extract, and lemon rind; mix well.
Combine flour and baking powder; add to the creamed mixture alternately with milk.
Spread about half of the batter into the pan. Spread about 2/3 of the raspberries, (while still frozen) on top of batter. Cover with the remaining batter and spread to smooth top; scatter the remaining raspberries on top; sprinkle with almonds.
Bake at 350 F for 35-45 minutes or until toothpick inserted in the center comes out clean.
Remove from oven and let cake cool before cutting into squares.
Leia’s Culinary Treasures