About
Surprise! The Raspberry Surprise Cake has raspberries baked into its golden, tender cake! Actually, that may not seem like much of a surprise... but that's because there are more surprises in each bite! That's right, Raspberry Surprise Cake has more up its sleeve than just fresh raspberries! The cake is soaked in a sweet and slightly spicy ginger beer syrup and coated with a bright and tangy lime glaze! Mmmm, it's the best kind of sweet surprise!
Ingredients
- For the cake:
- 1 1/2 cups unsalted butter, softened, plus more, to taste, for greasing the pan
- 3 cups cake flour, plus more, to taste, for dusting the pan
- 2 3/4 cups sugar
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/2 teaspoon salt
- 1 cup alcoholic raspberry ginger beer or nonalcoholic original ginger beer
- 2 cups fresh raspberries
- For the syrup:
- 1/2 cup alcoholic raspberry ginger beer or nonalcoholic original ginger beer
- 1/2 cup sugar
- 1/4 cup lime juice
- For the glaze:
- 1 1/2 cups confectioners' sugar
- 2 tablespoons lime juice, plus more, to taste
Directions
Step 1 -Preheat the oven to 325 degrees F.
Step 2 -Using the extra butter, grease a 10-inch fluted tube pan, then using the extra flour, lightly dust the greased pan.
Step 3 -In a large bowl, add 1 1/2 cups of the remaining butter and 2 3/4 cups of the sugar and, using an electric handheld mixer, beat until light and fluffy, about 5-7 minutes.
Step 4 -Add the eggs, 1 at a time, to the butter mixture and beat well after each addition.
Step 5 -Add the vanilla to the butter mixture and beat until combined.
Step 6 -In a separate bowl, add 3 cups of the remaining cake flour and the salt and whisk to combine.
Step 7 -Add 1/3 of the flour mixture to the butter mixture and beat well to combine.
Step 8 -Add 1/3 cup of the ginger beer to the butter mixture and beat well to combine.
Step 9 -Add 1/2 of the remaining flour mixture to the butter mixture and beat well to combine.
Step 10 -Add 1/3 cup of the remaining ginger beer to the butter mixture and beat well to combine.
Step 11 -Add the remaining flour mixture to the butter mixture and beat to combine.
Step 12 -Add 1/3 cup of the remaining ginger beer to the butter mixture and beat to combine. Don't worry if the batter looks curdled.
Step 13 -Add the raspberries to the batter and gently fold to combine.
Step 14 -Pour the batter into the prepared pan.
Step 15 -Bake until a toothpick inserted near the center comes out clean, about 1 hour 10 minutes-1 hour 20 minutes.
Step 16 -While the cake bakes, in a small saucepan, add the remaining 1/2 cup of the ginger beer, the remaining sugar, and 1/4 cup of the lime juice and stir to combine.
Step 17 -Bring the syrup mixture to a boil.
Step 18 -Reduce the heat to low and simmer the syrup mixture until it thickens slightly, about 10 minutes.
Step 19 -Cool the syrup slightly.
Step 20 -Transfer the cake to a wire rack, then while the cake is still in the pan, using a fork or a wooden skewer, poke holes in the cake.
Step 21 -Slowly spoon the syrup over the cake.
Step 22 -Allow the cake to cool in the pan for 15 minutes.
Step 23 -Transfer the cake from the pan to a wire rack to cool completely.
Step 24 -In a small bowl, add the confectioners' sugar and 2 tablespoons of the lime juice and whisk to combine. If the glaze is too thick, add the extra lime juice, a little at a time, until the glaze reaches a consistency that can be drizzled.
Step 25 -Pour the glaze over the cake and let stand until it is set.
Step 26 -Serve.
