the cottage raspberry cake
The Cottage Raspberry Cake Source: Carolyn Buster, The Cottage, Calumet City, Illinois (now closed) Serves 16. 1 1/2 pounds day-old French bread or Vienna bread 1 pound unsalted bu...
Ingredients
- 11/2 pounds day-old french bread or vienna bread
- 1poundunsalted butter at room temperature
- 2cupgranulated sugar
- 6to 8 cups frozen raspberries, with juice, defrosted
- 11/2 cups raspberry puree
- 1quart sour cream sweetened with 2 tablespoons light brown su
- 1pint fresh raspberries
Directions
- 1
The Cottage Raspberry Cake Source: Carolyn Buster, The Cottage, Calumet City, Illinois (now closed) Serves 16
- 2
1 1/2 pounds day-old French bread or Vienna bread 1 pound unsalted butter at room temperature 2 cups granulated sugar 6 to 8 cups frozen ras
- 3
Dust with sugar
- 4
Remove the crusts from the bread and slice the bread approximately 1/2-inch thick
- 5
Butter one side of the bread slices and line the bottom and sides of the mold, pressing the buttered side of the bread to the dish
- 6
Generously smooth additional butter over the bread-lined mold
- 7
Sprinkle with approximately 1/2 cup of sugar
- 8
Add half the raspberries and juice