Raspberry Cake And Limoncello Cream Frosting
This is my second cake of the weekend. The first, was a flop! The frosting was to die for, but the cake itself was terrible! I have learned that sometimes a recipe just isn't good and there is no fixing it, so you just need to move on. The second try brought wonderful results and could be a contender. I went back to the archives and pulled out an old Betty Crocker recipe and added frozen raspberries. I am in love with limoncello, so adding it to the frosting was a great move. The combination of raspberry and limoncello brought my thoughts to a beautiful summer wedding in Maine, picking wild raspberries and eating lobster with lemon butter.
For The Cake:
2 2/3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon kosher salt
1/4 teaspoon baking soda
1 1/2 cups unsalted butter, softened
1 1/4 cups sugar
2/3 cups milk
1 1/2 teaspoons pure vanilla extract
1 to 1 1/2 cups frozen raspberries, chopped
For The Frosting:
3 3/4 confectioner's sugar
1/2 cup (1 stick) butter, softened
3 to 4 Tablespoons milk
1 to 2 teaspoons Limoncello (adjust to your taste, I used more than 2 teaspoons)
Note: I threw in a tablespoon or two of cream cheese just because I had it.
Preparing The Cake:
1. Grease and flour two 8" cake pans.
2. Combine flour, baking powder, salt, and baking soda in a bowl and set aside.
3. Cream together butter and sugar.
4. Add milk, a little at a time until combined well.
5. Add vanilla and eggs mixing well.
6. Add dry ingredients, mixing well
7. Fold in the raspberries (the raspberries will make the batter a bit thicker, but don't worry).
8. Divide batter evenly between the two pans and bake at 350 degrees for 40 minutes or until knife or cake tester, when inserted, comes out clean. Keep a close eye, every oven is different.
9. When cakes are done, remove from oven and let cool a bit before turning them out onto a cooling rack. Cool completely before frosting.
Preparing The Frosting:
1. Beat together confectioner's sugar and butter.
2. Add milk and limoncello one tablespoon and one teaspoon at a time until desired consistency and taste.
3. I noted above that I threw in a tablespoon or two of cream cheese, so if you want to add some, now would be the time.
4. Frost and enjoy!