Raspberry Moscow Mule Cake
- 1-1/2 cups unsalted butter, softened
- 2-3/4 cups sugar
- 5 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups cake flour
- List 1/2 teaspoon salt
- 1 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
- 2 cups fresh raspberries
- 1/2 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
- 1/2 cup sugar
- 1/4 cup lime juice
- 1-1/2 cups confectioners’ sugar
Getting it done:
Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cake flour and salt; add to creamed mixture alternately with ginger beer, beating well after each addition (mixture may appear curdled).
Gently fold raspberries into batter; pour into prepared pan. Bake until a toothpick inserted near the center comes out clean, 70-80 minutes. Meanwhile, for syrup, in a small saucepan, bring ginger beer, sugar and lime juice to a boil. Reduce heat; simmer 10 minutes. Cool slightly.
Poke holes in warm cake using a fork or wooden skewer. Slowly spoon syrup over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. For glaze, in a small bowl, mix confectioners’ sugar and enough lime juice to reach desired consistency; pour over cake. Let stand until set. If desired, top with additional fresh raspberries.
To remove cakes easily, use solid shortening to grease plain and fluted tube pans.