Microwave Raspberry Cake

Items Required

                         

For Cake                                                                
1/2 c. butter
2/3 c. granulated sugar
1/2 c. seedless raspberry preserves
1/4 c. sour cream
2 eggs
1 1/2 c. cake flour
1/2 tsp. baking soda
1/4 tsp. salt
Greased microwave-safe 8″ dish (such as Pyrex)
For Frosting
2 Tbsp. butter
2 c. confectioner’s sugar
1 tsp. vanilla extract
1/4 c. seedless raspberry preserves



Preparation Method

1. Place butter and sugar in a large bowl, and using a mixer on high speed, mix until creamed.
2. Add preserves, and blend thoroughly.
3. Add sour cream and eggs, then again beat well.
4. In a second bowl, combine flour, baking soda, cinnamon and salt, and mix together well.
5. Gradually add dry ingredients to the first mixture, and blend until smooth.
6. Pour batter into greased dish.
7. Microwave on high power for 4-5 minutes, or until top is springy to the touch. If initial cook time is not sufficient, continue to cook in 30-second increments until fully cooked.
8. Set aside to cool while making the frosting.

For Frosting
1. Combine butter, vanilla extract, preserves, and 1 c. of the confectioner’s sugar to start.
2. Blend well.
3. Slowly add in remaining sugar and stir until smooth.
4. Make sure the cake is cooled, then spread the frosting onto the cake and enjoy!


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