Sunday, August 15, 2010

Raspberry-Laced Vanilla Cake

Your brother will come home and accuse you of doing nothing all day and call you an unemployed lazy bum. But that’s okay, when dinner is over, he will be sorry. You’ll tell him he doesn’t deserve a piece of this raspberry laced vanilla cake and he’ll apologize.

Warning: you will confuse the baking powder and baking soda portions by interchanging them. Fortunately, you’ll catch yourself and start over. The broken flour will stay on the counter for a week before you decide there’s nothing you can do with it and end up throwing it out. Despite the saved failure, the cake will still come out a bit dry. So be careful not to over bake. This cake comes out with quite a yellow taste so next time I'd like to make it with a very white recipe. I just think that flavor combo would dance on the taste buds.

As is tradition, you won’t be able to find seedless raspberry jam, so you’ll go through the trouble of straining it. It's worth it. We all know crunchy raspberry seeds ruin everything.

Apparently raspberry syrup is hard to find too, so you’ll end up making a batch of your own raspberry sauce: combine 12 ounces of frozen raspberries, 1/3 cup sugar and a teaspoon of vanilla in a saucepan over medium heat. Cook and stir until all the raspberries are broken up and the sugar is dissolved- about 5 minutes. Strain the seeds.

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