Raspberry Laced Vanilla Cake
Ingredients
1 1/2 C. margarine or butter (3 sticks) softened
1 1/4 C. sugar
3 C. all-purpose flour
2/3 C. milk
1 Tbsp. baking powder
1 1/2 tsp. vanilla extract
1/2 tsp. salt
1/4 tsp. baking soda
4 large eggs
Raspberry butter-cream frosting
12 ounces raspberry jam
Cooking Instructions
About 3 hours before serving or early in day: Preheat oven to 350. Grease and flour three 9 inch round cake pans. In large bowl, with mixer at low speed, beat margarine or butter and sugar just until blended. Increase speed to high; beat until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to low; add flour, milk, baking powder, vanilla extract, salt, baking soda, and eggs; beat until well mixed, constantly scraping bowl. Increase speed to high; beat 2 minutes, occasionally scraping bowl. Spoon batter into pans, spreading evenly. Bake 25 minutes or until toothpick inserted in center of cakes comes out clean. Cool in pans on wire racks 10 minutes. With spatula, loosen cake layers from edges of pans; invert onto wire racks to cool completely. Prepare Raspberry Butter Cream Frosting: In large bowl, with mixer at low speed, beat 3 C. confectioners’ sugar and 2 C. margarine or butter (4 sticks) softened, until just mixed. Increase speed to high; beat 10 minutes or until light and fluffy, scraping bowl often with rubber spatula. Reduce speed to medium, gradually beat in 1/4 C. raspberry flavor liqueur and 1 tsp. vanilla extract until smooth, occasionally scraping bowl with rubber spatula. Spoon 2 C. frosting into decorating bag with small star tube; set aside. With serrated knife, cut each cake layer horizontally in half. Place bottom half of 1 layer, cut side up, on cake plate; spread with 1/3 C. raspberry preserves. Top with top half of cake layer; spread with about 1/2 C. butter cream frosting. Repeat layering, ending with a cake layer. With metal spatula, spread remaining butter cream frosting on sides and top of cake. Use frosting in decorating bag to pipe lattice top and pretty border on cake. Refrigerate cake if not serving right away.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)