Ingredients with Measurements:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup buttermilk
- 1/2 cup raspberry jam
- 1/4 cup raspberry liqueur
Special Equipment Needed:
- 9-inch round cake pans
- Electric mixer
- Parchment paper
- Offset spatula
- Cooling rack
Step-by-Step Instructions:
1. Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line the bottom of each pan with parchment paper.
2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
3. In the bowl of an electric mixer, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the vanilla extract.
4. With the mixer on low speed, add the flour mixture in three additions, alternating with the buttermilk and beginning and ending with the flour. Beat until just combined.
5. Divide the batter evenly between the two prepared pans.
6. In a small bowl, mix together the raspberry jam and liqueur. Drop spoonfuls of the jam mixture over the top of the batter in each pan. Using a butter knife, swirl the jam into the batter.
7. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
8. Let the cakes cool in the pans for 10 minutes before turning out onto a cooling rack to cool completely.
Time:
Preparation Time: 30 minutes
Cooking Time: 25-30 minutes
Temperature: 350°F
Serving Size: 12
Nutritional Information (per serving):
Calories: 300
Fat: 12g
Carbohydrates: 41g
Protein: 4g
Substitutions for Ingredients
- Butter: Can be substituted with margarine or vegetable shortening
- Buttermilk: Can be substituted with sour cream or plain yogurt
- Raspberry Jam: Can be substituted with any other type of jam or preserves
- Raspberry Liqueur: Can be substituted with any other type of liqueur or fruit juice
Variations:
- Can be made with any type of jam or preserves
- Can be made with any type of liqueur or fruit juice
- Can be topped with a cream cheese frosting or a simple glaze
Tips and Tricks:
- Make sure the butter and eggs are at room temperature before beginning
- Be sure to grease and flour the cake pans before adding the batter
- Use a butter knife to swirl the jam into the batter
Storage Instructions:
- Store in an airtight container at room temperature for up to 3 days
Reheating Instructions:
- Reheat in the oven at 350°F for 5-10 minutes
Presentation Ideas:
- Serve with a dollop of whipped cream
- Top with fresh raspberries
- Dust with powdered sugar
Garnishes:
- Fresh raspberries
- Whipped cream
- Powdered sugar
Pairings:
- Vanilla ice cream
- Fresh fruit
- Chocolate sauce
Suggested Side Dishes:
- Vanilla ice cream
- Fresh fruit salad
- Chocolate sauce
Troubleshooting Advice:
- If the cake is too dry, add a few tablespoons of buttermilk to the batter
- If the cake is too dense, add a few tablespoons of baking powder to the batter
Food Safety Advice:
- Make sure all ingredients are at room temperature before beginning
- Make sure all utensils and equipment are clean and sanitized before use
- Store cake in an airtight container at room temperature
Food History:
- Queen cakes are a traditional British cake, often served during special occasions
Flavor Profiles:
- Sweet
- Fruity
- Vanilla
Serving Suggestions:
- Serve with a dollop of whipped cream
- Top with fresh raspberries
- Dust with powdered sugar
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