This recipe from my mother features the richest frosting I’ve ever tasted. It has a 4-3-2 ratio that’s unforgettable: 4 sticks butter or margarine, 3 cups powdered sugar and 2 egg yolks. Add your favorite liqueur to taste. I’ve used citrus vodka, Fra Angelico and creme de menthe in other situations.
When you’re making the cake, cream the butter or margarine with the sugar for a lot longer than you think necessary. My mother recommended putting the butter in the stand mixer by itself and whipping it for at least 1 minute before adding the sugar and then creaming both for 2 more minutes. It makes a much fluffier and lighter cake than I ever thought I’d make.
1 ½ cups (3 sticks) margarine or butter, at room temperature
1 1/4 cups sugar
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
1 ½ teaspoons vanilla
2/3 cup milk
1 cup raspberry preserves, divided use
2 cups (4 sticks) margarine or butter, at room temperature
3 cups powdered sugar
2 egg yolks
½ cup raspberry liqueur
1 teaspoon vanilla
Fresh raspberries, for garnish
For the cake, preheat oven to 350 degrees. Grease and line 3 (9-inch) cake pans.
Cream margarine or butter and sugar for at least 3 minutes in a mixer. Add in eggs, 1 at a time. Then add flour, baking powder and salt. Add vanilla and milk, and mix until all is incorporated. Pour batter into prepared pans.
Bake for 25 minutes or until inserted toothpick comes out clean. Cool in pans for 10 minutes before turning onto cake racks. Immediately remove lining.
Once the cake has cooled, use a serrated knife and cut each cake layer in half horizontally. Place bottom half of first layer, cut-side up, on cake plate. Spread one-third of raspberry preserves on top. Top with other half of cake layer. Spread ½ cup frosting on top of it. Layer rest of cake in likewise manner.
Cover outside of cake with frosting. Garnish with fresh raspberries, if desired.
To make frosting, use a mixer to blend margarine or butter and powdered sugar thoroughly. Increase speed to high until light and fluffy. Lower speed and add egg yolks, raspberry liqueur and vanilla and mix until desired consistency.
Makes 1 cake.
From Annaliese Griffin