Raspberry Rose Cakes – a delicious recipe with sugar, butter, eggs, flour, baking powder, milk. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 325 degrees F.
2
Grease and flour pan well.
3
In large mixing bowl, combine sugar and butter and mix well.
4
Add eggs, one at a time, mixing well after each one.
5
Add remaining ingredients except jam and mix well, scraping bowl occasionally.
6
Fill individual cups 2/3 full.
7
Spoon half the jam (this recipe makes 2 batches) on top of the batter, dividing evenly between the cups.
8
Gently swirl jam into the top of the batter, using the tip of a knife.
9
Bake for 20-25 minutes or until toothpick inserted comes out clean; cool 10 minutes in pan; turn out and continue to cool.
10
Bake second batch.
11
Dust with powdered sugar if desired.
1259
kcal
Calories
62
g
Fat
150
g
Carbs
28
g
Protein
FatCarbsProtein
* 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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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 1/2 cups sugar, 1 cup butter, 5 eggs, 3 cups flour, and more.
Yes, Raspberry Rose Cakes 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.
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