Raspberry Spice Cake
Serving Size / Yield
- Cake Batter
- 2-1/2 cups sifted cake flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsps allspice
- 1/4 tsp cloves
- 1/4 tsp nutmeg
- 1/2 cup butter, softened
- 1-1/4 cups packed brown sugar
- 3 eggs
- 1 cup buttermilk
- 1 tsp vanilla
- Vanilla Icing
- 3 oz. pkg Raspberry Jell-o
- 2 Egg Whites
- ⅛ tsp Cream of Tartar
- ¼ cup Water
- Raspberry Sauce
- 1 cup Fresh or Frozen Raspberries
- ⅓ cup Sugar
- 2 tsp Cornstarch
- 1 cup Water
Start by preheating the oven to 325 degrees.
Add all the dry ingredients together in a bowl and sift together.
Now add the wet ingredients to the bowl and beat well.
Grease two 9 inch round pans and pour the batter inside each.
Bake for 40 minutes or until done.
Now make the vanilla cream icing when the cake is almost done.
Combine raspberry jello, egg whites, cream of tartar, and 1/4 cup of water in a double boiler on low heat and use a rotary mixer to whip everything together.
Blend until large peaks form.
Remove from heat and continue beating for an extra minute.
Now make the raspberry sauce.
Add raspberries and sugar into a medium sauce pan.
Mix 1 cup of water and cornstarch until cornstarch dissolves and add to the sauce pan.
Put on medium heat and allow to boil, while continuously stirring throughout.
Sauce should be thick and slightly translucent.
Once the cake has cooled for 5 to 10 minutes start icing.
Cut one of the cakes in half. So there should be three pieces.
Ice the last middle layer with the vanilla icing.
Then ice the middle of the cut cake with vanilla icing and part of the raspberry sauce.
Finally ice the top of the cake with the vanilla icing and raspberry sauce.
Let set for 5 to 10 minutes.