Monday, June 28, 2010

TWD: Raspberry Studded Vanilla Cake





This week's selection was made by the lovely Wendy of Pink Stripes. This was a dense, substantial cake, kind of like pound cake. Very good and very easy to make... even depite the fact that I ran out of baking powder and had to do the good old baking soda + cream of tartar substitution. :)





Me not being a fan of using alcohol in cooking or baking (just a quirk of mine... can't really explain it), I omitted the "rum-drenched" part of this recipe. Instead, I added a cup of raspberries. While I loved the bright burst of tangy flavor they gave the cake, I wasn't quite so fond of the funny color they tinted the rest of the loaf. Next time I'll have to toss them in flour before adding them and also be sure to fold them in a little more gently. The recipe can be found on Wendy's blog.

29 comments:

Sweet and Savory said...

I don't see that the raspberries colored it. It simply looks delicious. That cake can take the berries and it does not need the rum. Mine was lemon.

Maillardville Manor said...

Looks great!! Do you think you could substitute strawberries for raspberries??? We bought way too many at the farmers market!!!
I also really hate alcohol in baking, infact we got into an argument with Lee's mom (she baked our wedding cake)at our wedding about having booze in the cake!! too funny

Joy said...

Your cake looks beautiful! The raspberries sound perfect - I made mine plain, and it was a nice snack cake, but adding berries is a great idea!

Romaine said...

The raspberries sound wonderful and certainly add colorful interest to your cake. This makes me think of all kinds of ideas--like blueberries or peaches, etc.

chocolatechic said...

What a brilliant idea.

I bet blueberries would be good in this too.

Kimberly Johnson said...

Your loaf cake looks great! Love the idea of adding fruit to the batter!

Taylor said...

Yum! I love that you put the raspberries in it...looks delicious!

Valerie said...

I love the way the berries pop out against the light colour of the cake! Nice save with the baking powder too. :D

Tia said...

blueberries, peaches... whatever... this cake would be great with any of them :)

I'm glad I'm not the only one who doesn't like boozy baking! lol

lemon sounds like a great idea too.

Jennifurla said...

Looks so good, wish I had a hot piece with a bit of butter

Madam Chow said...

I don't notice a weird color, and I LOVE raspberries, so this looks like a winner idea to me!

Jennifer said...

I don't enjoy alcohol in baking, either-I think your addition of raspberries was a wonderful choice!!! That is a beautiful cake!

mike said...

Raspberries are perfect for this time of year - and this cake as well! Great idea - to serve during the summer!

Jaime said...

love the raspberries!

Leslie said...

This is perfect! I love how you added the raspberries!

TeaLady said...

Love the color the raspberries add. don't change a thing.

Nickki said...

I like your way of thinking. Raspberries would be delicious in this cake. I love the colour of your cake, perfect! :-)

Marthe said...

Ooooh, raspberries: Yum!!!

The Mortensens said...

I think it looks great. I'm sure it tasted great too!

pinkstripes said...

I love the raspberries. Great idea. Your cake looks wonderful. Thanks for baking along with me!

Clivia said...

Raspberries, what a lovely addition to this recipe!

jillbert said...

It looks and sounds great with the raspberries in it. I have a muffin recipe with raspberries and the muffins turn kind of blue, but they still taste great.

Amber Marie said...

Looks great! I bet the berries were a nice addition!

miss kate said...

I don't see the discoloration either. The rum flavor was so light that I think it can be easily omitted (though I really liked it) without ruining the integrity of the cake!

RamblingTart said...

So lovely and homey, Tia. :-) A vanilla cake sounds so good tonight. I'd love it warm with some hot tea before bed. Yup! Sounds perfect. :-)

Liz said...

Yeah, baking with berries sometimes does weird stuff to the color, but at least the flavor is always awesome! Your loaf looks deeelicious.

Carol Peterman said...

I think it's really pretty with the raspberries. Using frozen berries is a good way to prevent the color from spreading during mixing.

margot said...

The cake looks lovely with the raspberries. What a perfect addition for this time of year.

Susan said...

What a fabulous idea! Love the look of the berries in the cake. I'll have to try your version. :)