Raspberry Preserves Cake Recipe

Name: Raspberry Preserves Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 c. butter or margarine; 2/3 c. sugar; 1/2 c. seedless raspberry preserves; 1/4 c. dairy sour cream; 2 eggs; 1 1/2 c. cake flour; 1/2 tsp. baking soda; 1/2 tsp. cinnamon; 1/4 tsp. salt; 1/2 c. seedless raspberry preserves

Servings: persons

1/2 c. butter or margarine
2/3 c. sugar
1/2 c. seedless raspberry preserves
1/4 c. dairy sour cream
2 eggs
1 1/2 c. cake flour
1/2 tsp. baking soda
1/2 tsp. cinnamon
1/4 tsp. salt
1/2 c. seedless raspberry preserves

1
Cream butter and sugar in large mixing bowl.
2
Mix in 1/2 cup preserves.
3
Blend well.
4
Add sour cream and then eggs.
5
Beat well. Blend together flour, baking soda, cinnamon and salt.
6
Add gradually to first mixture, beating well.
7
Pour batter into greased 8 x 8 x 2-inch dish.
8
Cook in microwave on full power for 4 to 5 minutes, or until top springs back when lightly pressed with finger (you may want to turn dish halfway through cooking time).
9
Cool and spread with 1/2 cup preserves, whipped cream or Raspberry Frosting.

799

kcal

Calories

Fat

110

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 c. butter or margarine, 2/3 c. sugar, 1/2 c. seedless raspberry preserves, 1/4 c. dairy sour cream, and more.

Yes, Raspberry Preserves Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Raspberry Preserves Cake

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