RASPBERRY FILLING FOR WHITE CAKE RECIPES

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HOW TO MAKE RASPBERRY PIE FILLING - CAKEWHIZ



How to Make Raspberry Pie Filling - CakeWhiz image

Quick and easy raspberry pie filling recipe, homemade with simple ingredients. Can be made with fresh or frozen raspberries and used in many desserts. 

Provided by CakeWhiz

Categories     Dessert

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 5

1 cup Granulated sugar
1/4 cup Clear Jel (+1 tbsp)
1 1/3 cups Water
1 tbsp Lemon juice
3.5 cups Raspberries (Fresh or frozen)

Steps:

  • In a large nonstick saucepan, add sugar, Clear Jel and water and cook on medium heat.
  • Mix constantly until Clear Jel and sugar dissolve.
  • Continue cooking until mixture begins to thicken. It will turn from a milky white color to a clear color. 
  • Add lemon juice and cook for 1 more minute, while mixing constantly. 
  • Remove the filling from heat and mix in raspberries. Don't over-mix!
  • Allow the filling to cool down completely and then use it in pies or can it or chill it to use later.
  • When you are ready to make a pie, spread a pie crust in a 9 inch pan. Pour the filling in the center and spread it out. Cover with another crust and seal the edges. Make a few cuts/slits on the top with a knife to allow venting during baking. Bake at 375 degrees for 20 minutes or until crust is golden brown. Let it cool completely before slicing. 

Nutrition Facts : Calories 248 kcal, CarbohydrateContent 62 g, ProteinContent 1 g, SodiumContent 5 mg, FiberContent 6 g, SugarContent 54 g, ServingSize 1 serving

RASPBERRY STREUSEL COFFEE CAKE RECIPE: HOW TO MAKE IT



Raspberry Streusel Coffee Cake Recipe: How to Make It image

One of my mother's friends used to bring this over at the holidays, and it never lasted long. With tangy raspberry filling, tender cake and crunchy topping, it has become a favorite at our house. —Amy Mitchell, Sabetha, Kansas

Provided by Taste of Home

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 16 servings.

Number Of Ingredients 23

3-1/2 cups unsweetened raspberries
1 cup water
2 tablespoons lemon juice
1-1/4 cups sugar
1/3 cup cornstarch
BATTER:
3 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 cup cold butter, cubed
2 large eggs, lightly beaten
1 cup sour cream
1 teaspoon vanilla extract
TOPPING:
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup butter, softened
1/2 cup chopped pecans
GLAZE:
1/2 cup confectioners' sugar
2 teaspoons 2% milk
1/2 teaspoon vanilla extract

Steps:

  • In a large saucepan, cook raspberries and water over medium heat 5 minutes. Add lemon juice. Combine sugar and cornstarch; stir into fruit mixture. Bring to a boil; cook and stir 2 minutes or until thickened. Cool., Preheat oven to 350°. In a large bowl, combine flour, sugar, baking powder and baking soda. Cut in butter until mixture resembles coarse crumbs. Stir in eggs, sour cream and vanilla (batter will be stiff). , Spread half into a greased 13x9-in. baking dish. Spread raspberry filling over batter; spoon remaining batter over filling. Combine topping ingredients; sprinkle over top. , Bake 40-45 minutes or until golden brown. Combine glaze ingredients; drizzle over warm cake.

Nutrition Facts : Calories 462 calories, FatContent 20g fat (11g saturated fat), CholesterolContent 75mg cholesterol, SodiumContent 265mg sodium, CarbohydrateContent 65g carbohydrate (39g sugars, FiberContent 2g fiber), ProteinContent 5g protein.

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