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Recipe: Graham Cracker Cake
Similar Categories: Graham, Cracker, Cake
2 cups graham cracker crumbs
1/2 cup butter or margarine
1 cup light brown sugar, packed
3 eggs, separated
3/4 cup half and half
1 tsp vanilla extract
1 tbsp baking powder
Topping:
1 pkg ( 12 oz ) frozen raspberries, thawed
3 tbsp granulated sugar
1 tbsp cornstarch
Preheat oven to 375. grease and flour 9 inch fluted or plain 8 1/2 inch tube
pan.
Cream butter and sugar. Add egg yolks. Gradually add half and half, stirring
constantly. Mixture will look curdled.
Fold in crumbs and vanilla. Sprinkle with baking powder. Stir to blend well.
Beat egg whites until stiff. Fold into batter.
Pour batter into cake pan.
Bake at 375 35 to 45 minutes for Bundt, 50 minutes for tube, until center is
firm.
For topping, stir in raspberries with juice in saucepan. Combine with sugar
and cornstarch. Cook and stir until the mixture thickens, about 5 minutes.
Set aside to cool slightly.
Remove cake from oven when done. Cool 5 minutes.
Slice pieces from pan. Serve topped with raspberries.
1/2 cup butter or margarine
1 cup light brown sugar, packed
3 eggs, separated
3/4 cup half and half
1 tsp vanilla extract
1 tbsp baking powder
Topping:
1 pkg ( 12 oz ) frozen raspberries, thawed
3 tbsp granulated sugar
1 tbsp cornstarch
Preheat oven to 375. grease and flour 9 inch fluted or plain 8 1/2 inch tube
pan.
Cream butter and sugar. Add egg yolks. Gradually add half and half, stirring
constantly. Mixture will look curdled.
Fold in crumbs and vanilla. Sprinkle with baking powder. Stir to blend well.
Beat egg whites until stiff. Fold into batter.
Pour batter into cake pan.
Bake at 375 35 to 45 minutes for Bundt, 50 minutes for tube, until center is
firm.
For topping, stir in raspberries with juice in saucepan. Combine with sugar
and cornstarch. Cook and stir until the mixture thickens, about 5 minutes.
Set aside to cool slightly.
Remove cake from oven when done. Cool 5 minutes.
Slice pieces from pan. Serve topped with raspberries.
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