Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup buttermilk
- 1/2 cup raspberry jam
- 1/2 cup chopped walnuts
- 1/2 cup white chocolate chips
Special Equipment Needed:
- 9-inch round cake pan
- Electric mixer
- Spatula
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour a 9-inch round cake pan.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar with an electric mixer until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Add the vanilla extract and mix until combined.
6. Alternately add the flour mixture and buttermilk to the butter mixture, beginning and ending with the flour mixture.
7. Spread the batter into the prepared pan.
8. Spread the raspberry jam over the top of the cake.
9. Sprinkle the walnuts and white chocolate chips over the top of the cake.
10. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
11. Let cool in the pan for 10 minutes, then turn out onto a cooling rack to cool completely.
Time:
Preparation Time: 15 minutes
Cooking Time: 30-35 minutes
Temperature: 350°F
Serving Size: 8-10
Nutritional Information (per serving):
Calories: 350
Fat: 16g
Carbohydrates: 45g
Protein: 5g
Substitutions for Ingredients:
- For the all-purpose flour, you can substitute with gluten-free all-purpose flour.
- For the butter, you can substitute with vegan butter.
- For the granulated sugar, you can substitute with coconut sugar.
- For the eggs, you can substitute with flax eggs.
- For the buttermilk, you can substitute with almond milk.
- For the raspberry jam, you can substitute with any other type of jam.
- For the walnuts, you can substitute with any other type of nut.
- For the white chocolate chips, you can substitute with dark chocolate chips.
Variations:
- For a chocolate version, you can add 1/2 cup cocoa powder to the flour mixture.
- For a lemon version, you can add 1 teaspoon of lemon zest to the butter mixture and 1/4 cup of lemon juice to the buttermilk mixture.
Tips and Tricks:
- Make sure the butter is softened before creaming with the sugar.
- Make sure to mix the batter well after each addition.
- Let the cake cool completely before serving.
Storage Instructions:
The cake can be stored in an airtight container at room temperature for up to 3 days.
Reheating Instructions:
The cake can be reheated in the microwave for 30 seconds.
Presentation Ideas:
The cake can be served with a dollop of whipped cream or a scoop of ice cream.
Garnishes:
The cake can be garnished with fresh raspberries or a sprinkle of powdered sugar.
Pairings:
The cake pairs well with a cup of coffee or a glass of cold milk.
Suggested Side Dishes:
The cake can be served with a side of fresh fruit or a salad.
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter.
- If the cake is too wet, add a few tablespoons of flour to the batter.
Food Safety Advice:
Make sure to store the cake in an airtight container and to consume within 3 days.
Food History:
Party Ring Cake is a classic dessert that has been around for decades. It is a favorite among children and adults alike.
Flavor Profiles:
The cake has a sweet and nutty flavor with hints of raspberry and white chocolate.
Serving Suggestions:
The cake can be served as a dessert or as a snack.
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