2 c Graham cracker crumbs
1/2 c Butter or margarine
1 c Light brown sugar, packed
3 Eggs, separated
3/4 c Half-and-half
1 ts Vanilla extract
1 tb Baking powder
Topping:
1 Pkg.(12 oz.) frozen
-raspberries,
Thawed
3 tb Granulated sugar
1 tb Cornstarch
Preparation time: 20 min. Baking time: 35 to 45 min. Oven temperature: 375
degrees F.
This delicate, unusual cake is not overly-sweet, so it makes a fitting
dessert or a delicious breakfast treat.
For one 9-inch cake, 10 servings, you will need:
1. Preheat oven to 375 degrees F. Grease and flour 9-inch fluted or plain 8
1/2 inch tube pan.
2. Cream butter and sugar. Add egg yolks. Gradually add half-and-half,
stirring constantly. Mixture will look curdled.
3. Fold in crumbs and vanilla. Sprinkle with baking powder. Stir to blend
well.
4. Beat egg whites until stiff. Fold into batter.
5. Pour batter into cake pan.
6. Bake at 375 degrees F 35 to 45 minutes for Bundt, 50 minutes for tube,
until center is firm.
7. For topping, stir in raspberries and juice in saucepan. Combine with
sugar and cornstarch. Cook and stir until the mixture thickens, about 5
minutes. Set aside to cool slightly.
8. Remove cake from oven when done. Cool 5 minutes.
9. Slice pieces from pan. Serve topped with raspberries.
Tips: You can serve this cake with sour cream, scoops of whipped cream or
vanilla ice cream.
Yields
6