Canada Day Cake Recipe
Prep Time
Serves
Cooking Mode
2 ¼ cups all-purpose flour, sifted (includes dusting pan)
2 tsp baking powder
½ tsp salt
¾ cup unsalted butter, room temperature
1 ½ cups sugar
3 eggs, room temperature
1 tbsp vanilla extract
1 ¼ cups milk, room temperature
1 cup 35% whipping cream
¼ cup icing sugar
2 cups fresh raspberries
2 ¼ cups all-purpose flour, sifted (includes dusting pan)
2 tsp baking powder
½ tsp salt
¾ cup unsalted butter, room temperature
1 ½ cups sugar
3 eggs, room temperature
1 tbsp vanilla extract
1 ¼ cups milk, room temperature
1 cup 35% whipping cream
¼ cup icing sugar
2 cups fresh raspberries
Directions
1Preheat oven to 350ºF (180ºC). Grease a 9 x 13-in. (3 L) baking pan and use a couple tablespoons of the flour to dust the pan; shake out excess. In bowl, stir rest of the flour with baking powder and salt. Set aside.
2In a separate bowl, beat butter and sugar using electric mixer on medium speed for about 2 min., until light and fluffy. Beat in eggs one at a time, incorporating each fully before adding next one. Beat in vanilla.
3With the mixer on low, alternately add the dry mixture in 3 parts with the milk in 2 parts, starting and ending with the dry mixture. Scrape the bowl as needed between additions.
4Scrape batter into prepared pan, smoothing the top. Bake 30 to 35 min. or until a tester comes out clean when inserted into centre of cake. Let stand 10 min. before turning cake onto wire rack to cool completely.
5Just before serving, beat cream with icing sugar until stiff peaks form. Spread evenly on top and sides of cake.
6Cut raspberries in half lengthwise. Overlapping slightly, arrange 1/2 the raspberries, cut-side down, in the shape of a maple leaf in the centre of the cake. Tip: To avoid spaces between raspberries, slightly overlap the berry edges. Arrange remaining raspberry halves in three rows on each side of maple leaf. Serve immediately.
Tips
1
The unfrosted cake can be made 1 day ahead and stored in an airtight container, or it can be wrapped tightly and frozen for up to 2 weeks before thawing and decorating.
Disclaimer
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Personal Note
Personal Note
