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Raspberry-tini Large Cake

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The first time I made this I tried to swirl raspberries through the batter. Bad idea! The long cooking time and moist cake texture worked against me. All the raspberries dropped to the bottom along with juice and moisture. The top of the cake was a winner - but the bottom was like pudding. I give myself a raspberry for that one. This version is much better. Use fresh raspberries to top off the cake and it will look great and taste great.

Recipe supplied by Ken Treske

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Key Alcohol Flavors:
cherry.pngRaspberry Vodka or Liqueur

 

 What is the difference?

Hi-proof mixes are not recommended for Large Martini Cakes. Please Check the Lo-Proof Recipe to make this cocktail cake

 

Lo-Proof Ingredients:

For a 1x size cake (feeds 8-10) 1 9 oz yellow cake mix (or split an 18 oz package) 2 TBSP oil 2 eggs 1/2 pkg of instant vanilla pudding 1/4 cup raspberry vodka 1/4 cup cranberry juice For a 2x size cake (feeds 16-20). Double the ingredients above 1 18 oz yellow cake mix 1/4 cup oil 4 eggs 1 pkg instant pudding (3.5 oz) 1/2 cup raspberry flavored vodka 1/2 cup cranberry juice

 

Directions:

Please note that baking time can take 1.5 to 2.5 hours so please leave enough time. Beat eggs. Combine all other ingredients. Mix on medium for at least 4 minutes to aerate the batter. Prepare the cake pan: Fill the outer pan with 1-2 ounces of water. Moisten the cake blanket with cold water. Lightly wring excess water into the outer pan. Lay the cake blanket inside the outer pan. Place the inner pan over the cake blanket. Line the inner pan with a CUI cake baking sheet. Pour the cake batter into cake pan. Baking Instructions for a 1X size cake (feeds 8-10) Preheat oven to 275 degrees. Bake cake for 70 minutes. Raise oven temperature to 300 degrees. Bake for another 15 -20 minutes until inside is completely cooked. Baking Instructions for a 2X size cake (feeds (16-20) Preheat oven to 250 degrees. Bake cake for 2 hours. Raise oven temperature to 300 degrees. Bake for another 15 -20 minutes until inside is completely cooked.

Presentation

Raspberry glaze: Mix 1 cup of powdered sugar with 2 TBSP of raspberry flavored vodka and 1 TBSP of cranberry juice. Drizzle. Garnish with fresh raspberries by using the glaze to glue the raspberries in place. But let the glaze harden a little first otherwise you'll have a raspberry slide.

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