Title: Red and Black Raspberry Pudding Cake
Categories: Cake
Yield: 9 Servings
| 1/2 | c | Sugar |
| 1 1/2 | ts | Cornstarch |
| 10 | oz | Frozen Red Raspberries * |
| 2 | tb | Lemon Juice |
| 2 | c | Fresh Black Raspberries |
| 1/2 | c | Unsalted Butter, Softened |
| 1/2 | c | Sugar |
| 1 | lg | Egg, Beaten Lightly |
| 1 1/2 | ts | Vanilla |
| 1 | c | Flour |
| 1 3/4 | ts | Baking Powder |
| 1/4 | ts | Salt |
| 1/2 | c | Milk |
* Red Raspberries should be in syrup.
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Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup.
Pick over the fresh berries. In a heavy saucepan, combine the sugar and
cornstarch, add the reserved syrup and lemon juice, and combine the mixture
well. Add the thawed fruit and the fresh black raspberries, bring the
liquid to a boil over moderate heat, stirring constantly, and simmer the
mixture for 5 minutes. In a large bowl, cream the butter. Add the sugar, a
little at a time, beating and beat the mixture until it is light and
fluffy. Add the egg and vanilla, and beat the mixture until it is smooth.
Into a bowl, sift together the flour, baking powder, and salt. Add flour
mixture to the butter mixture in small batches, alternating with additions
of milk. Beat well after each addition and blend the batter until it is
smooth. Spread the batter evenly in a lightly buttered 9-inch square baking
pan. Spoon the berry mixture over it. Bake in the middle of a preheated
350øF oven for 20 minutes. Reduce heat to 325øF and bake for 20-25 minutes
more or until tester comes out clean. Let it cool on a rack for 10
minutes. Serve with cream or whipped cream. a 1983 Gourmet Mag. favorite
by Nancy Bagget