Marble Cake With Raspberry Filling Recipe

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Marble cake with raspberry filling recipe.

Bring to a boil. Remove saucepan from heat and strain through a fine mesh strainer into a bowl. Reduce heat to medium low and simmer until reduced 15 to 20 minutes. Pour over the raspberry batter and then the remaining plain batter.

Did you make this recipe. Ingredients 1 package yellow cake mix regular size 1 4 cup canola oil 3 eggs 1 2 cup water 1 can 21 ounces cherry pie filling. Mix in food. Mix together all dry ingredients flour baking powder sugar and salt in a stand mixer with a paddle until fully combined.

Instructions preheat the oven to 350 f 177 c and grease a 9 5 inch loaf pan. Add eggs one at a time. Directions beat margarine sugar and vanilla until frothy. Pour half the plain batter into the pan level the top.

Step 1 combine raspberries sugar 3 4 cup water and lemon juice in a saucepan. Begin by making the vanilla cake batter. With a handheld or stand mixer fitted with a paddle or whisk attachment beat the butter and sugar together on high. Whisk the flour baking powder and salt together in a large bowl.

Raspberry cake filling 4 cups of fresh or frozen raspberries 500 grams 3 4 cup granulated sugar 150 grams 1 tbsp lemon juice 12 grams 2 tsp fresh lemon zest 5 grams 1 2 cup water divided 118 grams half added to raspberry mixture half used to make the cornstarch slurry 1 4 cup. Divide dough in three different bowls. Use a knife to create marble. Mix chunks of room temperature butter slowly into the dry mix on a low speed.

Mash raspberries through a sieve collecting the juices. Line four 8 inch round cake pans with parchment rounds and grease with non stick baking spray. Recipes holidays sweets and treats valentine s day thanksgiving christmas cakes and cupcakes. Bake the cake for about 30 40 minutes or until golden brown and a toothpick inserted in the center comes out with moist crumbs.