RASPBERRY CAKE makes life a little bit sweeter! This cake is inspired by one of my fave drinks, the Moscow Mule. It's made with fresh raspberries, ginger beer, a raspberry moscow mule simple syrup, and a fresh lime glaze.
¼cupfreshly squeezed lime juice57 grams, from 2 limes
For the Fresh Lime Glaze
1½cupspowdered sugar170 grams
¼cupfreshly squeezed lime juice57 grams, from 2 limes
2teaspoonsgrated lime zest4 grams, from 1 lime
Instructions
For the Cake
Preheat oven to 315°F. Lightly flour a 6-cup bundt pan or spray with nonstick spray.
In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together until pale and fluffy, about 5-7 minutes.
1½ cups unsalted butter, 2¾ cups granulated sugar
Add in the eggs, one at a time. Mix for about 30 seconds in between one egg. You may need to scrape down the sides in between eggs as well. Add in the vanilla and salt.
5 large eggs, 1 tablespoon pure vanilla extract, ½ teaspoon kosher salt
Reduce the speed to just above low and add the flour in one cup at a time. Once combined (be careful not to over mix), add in the ginger beer slowly so it doesn't splash up. Turn off the mixer and set aside.
Add the raspberries to the bottom of the bundt cake pan, spreading them out to cover the bottom.
1 pint fresh raspberries
Pour the cake batter over the raspberries and smooth out the top.
Bake for 75-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cake to cool for at least 10 minutes, then unmold, transfer to a plate, and set aside.
For the Simple Syrup
Heat a small saucepan over medium-high heat. Add in the ginger beer, sugar, and lime juice. Stir to combine. Allow the mixture to come to a light boil and then reduce to a simmer. Simmer until the syrup is slightly reduced, about 5-7 minutes. Set aside.
½ cup Crabbie's Scottish Raspberry Ginger Beer, ½ cup granulated sugar, ¼ cup freshly squeezed lime juice
For the Lime Glaze
In a medium bowl, stir together the powdered sugar and lime juice. Once combined, stir in the lime zest.
Once the cake has cooled to room temperature, poke all over with a fork. Pour the simple syrup over the cake - the more the better! Then, pour on the lime glaze. Top with fresh whipped cream and strawberries to serve.
Video
Notes
Cake Flour: If you don't have cake flour, you can make your own by measuring 3 cups of all-purpose flour, removing 6 tablespoons from the cup, and adding 6 tablespoons of cornstarch. Whisk together and sift well before using.
If you can't find Crabbie's locally, you can use regular ginger beer or raspberry soda.
Storage: Store raspberry Moscow mule cake in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.