Wednesday, July 11, 2012

Raspberry Lemon Cake

I went raspberry picking last week in between some major storms we were having.  It was perfect!  We had the entire field to ourselves and got the most beautiful and delicious berries I've ever picked! Not only did we pick raspberries, but we picked some black raspberries too!  I've never done this before!  They are a beautiful deep purple, almost black and are smaller and bit less sweet than red raspberries.

I had intended to make some freezer jam with raspberries, but Gavin and Ella ate too many of them to make it worth the effort! (Not that I'm complaining about them eating fruit!  LOL)  I had exactly 1 cup left of the  black raspberries, so I decided to make a cake!  Why not?!  I LOVE lemon, so a raspberry lemon cake it was!

This cake turned out beautifully!  It was super moist and perfectly browned on the bottom.  It didn't burn at all and I did not use a baking dish inside my crock.  I was not able to let this cool all the way, (because I had an anxious little girl waiting for dessert) but it would have come out of the crock perfectly if I had.  Because I took it out when it was still warm, a chunk remained in the crock, but the majority came out.  Oh well!  It all goes in the same place anyway!

We sprinkled out cake with a dusting of powdered sugar, but a yummy butter cream or cream cheese frosting would be delicious as well with this!  Oooooh, or a butter cream with some lemon zest in it?!!!  Now THAT would be awesome!!!!  I'll tell you though, it was delicious without any frosting or powdered sugar on it as well!

Raspberry Lemon Cake

Ingredients: (I used a 3 Quart Crock for this recipe.  I wouldn't use bigger than a 5 Quart though)
1 box yellow cake mix, mixed according to the box directions (so you'll probably need eggs, water and oil)
1 (3.9 oz) box Instant Lemon Pudding
1 cup black raspberries (or red raspberries)

Directions:
Mix your cake mix according to the box directions along with the lemon pudding.

Pour your raspberries in and gently fold them into the batter.


I learned a little trick from another slow cooker blogger in which you put some foil in the "hot spot" of your slow cooker.  I happen to know mine is toward the back, so that's what I did!  It really works and kept my bread cake from burning in that spot!
Spray your crock with non-stick spray and pour the batter in.

I stuck a piece of paper towel under the lid to catch the condensation.

Cook on LOW for about 3.5-4.5 hours.  When you can poke the middle with a toothpick and it comes out clean, it is done!
Let it cool COMPLETELY and then run a knife around the edge.  Turn your crock upside down on a platter and shake gently.  It should slip right out for you.
Dust with powdered sugar and Enjoy!



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14 comments:

  1. What did you do with the instant pudding?

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  2. Thanks for letting me know about the error!

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  3. So you don't need to prepare the pudding right? Just add it dry to the cake mix?

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  4. how do you know where the hot spot is?

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    Replies
    1. Every slow cooker is different, so you have to kind of "learn" your slow cooker! If you've ever made a casserole in it, you'll notice there is part that seems to "burn," and that would be your hot spot. It's a learning experience!

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  5. Could I make this with lemon cake mix?

    Ann Marie S

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  6. Should I preheat the crock pot?

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  7. Can you use something other than Raspberries? Will it still work the same?

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    Replies
    1. It should. Different fruit puts off different amounts of liquids, so be mindful of that.

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  8. did u need to preheat the slow cooker to 350 like it said on the cake bow for directions?

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