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George Watts Tea Room Raspberry Batter Cake
2 C. fresh raspberries or blueberries, washed and dried
Juice of 1/2 lemon
1 3/4 C. sugar (divided)
3 T. butter, room temperature
1 C. flour
1 t. baking powder
1/2 t. salt (divided)
1/2 C. milk
1 T. cornstarch
1 C. boiling water
Pour berries into well-greased 8-inch square pan. Sprinkle berries with lemon juice.
In bowl, combine 3/4 cup of the sugar and butter. In second bowl, combine flour, baking powder and 1/4 teaspoon of the salt and mix well. Alternately add flour mixture and milk to sugar/butter mixture. Spread batter over berries.
Preheat oven to 375°F.
Make topping: Combine remaining 1 cup sugar, cornstarch and remaining 1/4 teaspoon salt. Mix well, then sprinkle mixture evenly over batter in pan. Pour boiling water over all.
Bake in preheated oven 1 hour or until toothpick inserted into top part of cake near center comes out clean, or when center springs back when pressed lightly with finger. Top of cake will be light brown. Serve with whipped cream or vanilla ice cream.
Makes about 9 servings.
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