Raspberry Cake with Homemade Jam
A delightful raspberry cake that brings back the taste of summer, complete with homemade jam.
Equipment
- Square cake pan (9 x 9 inch)
- Hand Blender
- Canning jars
Ingredients
- 46 oz cake batter Mix 13 oz of sugar, flour, and soft butter with 6 eggs and 1 tbsp of baking powder
- 3 lbs fresh raspberries
- 16 oz gelling sugar 3:1
- 7 oz yellow fondant
- 16 oz fresh raspberries for topping
Instructions
- First pour half of the prepared cake batter into a greased square cake pan (9 x 9 inch) and smooth it out.
- Put the raspberries in a large pot and purée them with a hand blender. Add the gelling sugar and bring everything to a boil while stirring. Let everything cook over a high heat and boil for 3 minutes until the mixture starts to bubble. Pour the finished jam in canning jars.
- Now distribute 5 tablespoons of the still warm jam on top of the cake batter and use the spoon handle to pull lines through the jam and batter. Pour the rest of the batter over the fruit layer and smooth out the surface. Bake the cake in a preheated oven set to 350°F for 50-60 minutes.
- Let the cake cool before removing it from the pan. Cut two broad strips from the fondant and place them perpendicular to each other on top of the cake, forming a cross.
- Coat the uncovered sections with about 4½ oz of raspberry jam and top with the second serving of fresh raspberries. And now for the icing on the cake: the fondant ribbon! Cut two loops, one ring, and two shorter, narrower strips with serrated ends from the fondant. Form a bow and your fruity artwork is complete!