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Ingredients
| granulated sugar: 1 1/2 cups |
| salted butter: 1 cup |
| eggs: 5 |
| all-purpose flour (unsifted): 3 cups |
| baking powder: 1 1/2 tsp |
| 2% milk: 1 1/4 cups |
| vanilla extract: 2 tsp |
| raspberry jam: 1/3 cup (divided) |
| powdered sugar (optional) |
Raspberry Rose Cakes
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
25 min -
Servings
24 serving(s)
Tags
- Preheat oven to 325 degrees F.
- Grease and flour pan well.
- In large mixing bowl, combine sugar and butter and mix well.
- Add eggs, one at a time, mixing well after each one.
- Add remaining ingredients except jam and mix well, scraping bowl occasionally.
- Fill individual cups 2/3 full.
- Spoon half the jam (this recipe makes 2 batches) on top of the batter, dividing evenly between the cups.
- Gently swirl jam into the top of the batter, using the tip of a knife.
- Bake for 20-25 minutes or until toothpick inserted comes out clean; cool 10 minutes in pan; turn out and continue to cool.
- Bake second batch.
- Dust with powdered sugar if desired.