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Prep Time: 20 Minutes Cook Time: 55 Minutes |
Ready In: 75 Minutes Servings: 16 |
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A cake spiced with cinnamon and mace, a yummy filling featuring raspberries and a crunchy almond topping assure this tempting treat will brighten any buffet. It's delicious home-made goodness will bring folks back for seconds! Ingredients:
2/3 cup sugar |
1/4 cup cornstarch |
3/4 cup water |
2 cups fresh raspberries or 2 cups frozen unsweetened raspberries |
1 tablespoon lemon juice |
3 cups flour |
1 cup sugar |
1 tablespoon baking powder |
1 teaspoon salt |
1 teaspoon cinnamon |
1/4 teaspoon ground mace |
1 cup cold butter or 1 cup margarine |
2 eggs |
1 cup milk |
1 teaspoon vanilla extract |
1/2 cup all-purpose flour |
1/2 cup sugar |
1/4 cup cold butter or 1/4 cup margarine |
1/4 cup sliced almonds |
Directions:
1. In a saucepan, combine sugar, cornstarch, water and raspberries.
2. Bring to a boil over medium heat; boil for 5 minutes or until thickened, stirring constantly.
3. Remove from heat; stir in lemon jice.
4. Cool.
5. Meanwhile, in a bowl, combine the first six crust ingredients.
6. Cut in butter until mixture resembles coarse crumbs.
7. Beat eggs, milk and vanilla; add to crumb mixture and mix well.
8. Spread two thirds of the mixture into a greased 13X9X2 inch baking dish.
9. Spoon raspberry filling over crust to within 1 inch of the edges.
10. Top with remaining crust mixture.
11. For topping, combine flour and sugar; cut in butter until crumbly.
12. Stir in almonds.
13. Sprinkle over the top.
14. Bake at 350*F for 50 to 55 minutes or until lightly browned.
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