Raspberry Bundt Cake

In the morning before  Joyopolis Hostess Laurie Copeland and her beloved, John, came to visit, I was out in the yard picking raspberries. We had an abundance, so I went into the kitchen and threw this together. Once Laurie and John were here, I threw together the frosting, and let Laurie and my husband Ray (aka Honey) do the honors of frosting the cake. They laid it on thickly, and it was wonderful. 

You can do this with blueberries or a combination of frozen mixed berries, if you like, even with diced apples and raisins or dates. I love nuts in baked goods, but if you don’t, then leave them out! 

Cooking and baking in the Kline kitchen are generally very relaxed endeavors, and measurement still evades me for the most part. We get farm fresh eggs, and they are generally extra-large. This recipe could be done with 3 eggs and a little less oil, but that’s up to you. It has the consistency of a quick bread, and it makes a great breakfast! We sent a good chunk of it along with Laurie and John, along with a savory Italian goodie I call “mululatti,” a phonetic spelling for a wonderful olive-filled bread.

Raspberry Bundt Cake

Ingredients and Directions 

Preheat oven to 350 degrees

Generously grease and flour a Bundt pan (very important if you want it to release after baking)

Beat together:

4 eggs

1 cup white sugar

1 cup brown sugar
1  cup vegetable oil

Slowly mix in: 

3 1/2  cups all-purpose flour

1 tablespoon ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Fold in before placing in pan: 

1 cup chopped nuts

2 to 3 cups fresh or frozen raspberries

Turn batter out from bowl to pan.

Bake 45 minutes, use a tester to check for doneness. It may take up to 20 minutes longer to be done all the way through, because the fruit could be pretty moist. Cool cake at least 10 minutes before turning it out onto a plate. Cool completely before frosting.

Frosting

I frosted with my improvised cream cheese frosting. Get an 8 oz package of cream cheese and one stick (1/2 cup) of butter to room temperature. Whip them together. Add 1/2 tsp of almond extract, more if you like it stronger. I use about 2 cups of confectioner’s sugar, at the minimum, slowly beaten in, to make this frosting. You keep going with it until you get the consistency you want. If it gets too thick, drizzle in some milk as you continue to beat it. I use this recipe for Pumpkin Roll, too.