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Iced Raspberry Loaf Cake

Note to our readers: this recipe first posted May 2012, but it was lost in a switch to this new website. It’s so good, we didn’t want to wait for the next Mother’s Day to add it back to our collection!

Mother’s Day is coming up and people are thinking of ways to make their moms feel extra special.  In my family, part of how we share our love is by cooking a special meal or dessert for the person of honor.  When I first saw this recipe, I knew it would be perfect for Mother’s Day.  It’s filled with fresh raspberries, a hint of lemon and is topped with a browned-butter icing.  Now that I have your attention with the browned-butter icing, let me also tell you that this cake includes Hodgson Mill Milled Flax Seed and Hodgson Mill Whole Wheat Flour. Yep, you get to have a healthy cake and eat it, too.   This Iced Raspberry Loaf Cake is easy to put together and tastes terrific.  I would be absolutely delighted to have someone make this cake for me on Mother’s Day – or any day for that matter.  (Good thing my husband reads this blog.) 



Part of why I like this cake so much is because of the fresh raspberries; they’re sweet, juicy and pack a lot of flavor.  They’re also good for you; one of the many ingredients in this recipe, like Hodgson Mill Milled Flax Seed, doing your body a favor.  Why put milled flax seed into this cake?  It’s a great source of OMEGA 3-oils, fiber and other essential nutrients.  It also adds just a tiny bit of texture, much like poppy seeds, but makes this cake better for you because of its addition.  I have a big box of it since I use it all the time, but if you want to start small, I suggest getting some of the handy Hodgson Mill Travel Flax packets. They’re portable, and they help keep your supply fresh since you only use a packet or two at a time, and the rest stay sealed.

You’ll notice that there’s package of Hodgson Mill Active Dry Yeast among some of the ingredients as well, but not to worry. The yeast provides a little bit of flavor; no rise time necessary for this cake.  Lemon zest is also included in this recipe although orange zest would be equally as nice.  




To begin, stir together the yogurt, melted cooled butter and lemon zest.  Set aside. 



In another bowl, whisk together the Hodgson Mill Naturally White Flour, Hodgson Mill Whole Wheat Flour, Hodgson Mill Active Dry Yeast, salt and Hodgson Mill Milled Flax Seed.  Set aside. 

In a large mixing bowl, beat together the eggs, yolks, sugar and vanilla with an electric mixer on medium speed until pale and thick – about five to seven minutes.  



Gently fold in the flour mixture in two additions until incorporated.

Then gently fold in the yogurt mixture.  


Next, very gently fold in the raspberries.  Do not over mix.  



Pour the batter into a 4 1/2 –by-9-inch loaf pan that’s been coated with non-stick cooking spray.  Bake in a 350ºF oven for 45-50 minutes or until light golden brown and a toothpick inserted into the center comes out clean.  You’ll also notice the sides of the cake start to pull away from the pan – that’s a good sign it’s done.  




Let the cake cool in the pan for 10 minutes and then remove it from the pan and finish cooling on a wire rack.  




While the cake is cooling, make the icing by melting the butter in a small saucepan over medium-low heat.  Be careful not to overcook the butter.  (Not sure how to make browned butter? Take a look at how I did it in my post about Whole Wheat Apple Cinnamon Cookies with Browned Butter Frosting.)  Allow the butter to brown slightly, remove the pan from the heat and stir in the milk, vanilla and pinch of salt.  Whisk in the powdered sugar a little bit at a time until the icing is thick but pourable.  You may need more or less powdered sugar depending on the consistency you find as you whisk.  

When the cake is barely warm to the touch, pour a small amount of the icing over the top of the cake.  Let the icing sit for a few minutes to harden and then pour on another layer of icing and allow it to run down the sides of the cake. Before the icing hardens completely, sprinkle on a handful of fresh raspberries to add color, flavor and cheerfulness to this lovely cake.  If you don’t intend to eat the entire cake in one day, only sprinkle the fresh raspberries over the part that you’ll be eating.  Otherwise, over time the berries will begin to weep and cause the cake to get mushy on top.  No one wants to eat mushy cake.  

Reserve any extra icing to drizzle over cut slices of cake.  It’s so good you won’t want to waste a drop. 



On Mother's Day, mothers all around will be honored in some way to let them know how much they mean to their families.   To return their love, or perhaps share with another special lady you know, bake this Iced Raspberry Loaf Cake.  It’s easy, delicious and filled with healthy ingredients that may help keep us around for many more Mother’s Days to come.  Enjoy!


Iced Raspberry Loaf Cake

Ingredients

Cake

Icing

  • 2 Tbsp. unsalted butter
  • 1/4 cup whole milk
  • 1/2 tsp. vanilla extract
  • pinch kosher salt
  • 2 1/2 cups powdered sugar

Instructions

In a small bowl, combine the yogurt, lemon zest and melted butter.  Set aside.  In a medium-sized bowl, combine the flours, yeast, salt and flax seed.  Set aside.  In a large bowl, beat together the eggs, egg yolks, sugar and vanilla with an electric mixer on medium speed until pale and thick, about 5-7 minutes.  With a large rubber spatula, gently fold in the flour mixture in two additions until incorporated.  Gently fold in the yogurt mixture until incorporated.  Fold in the raspberries being sure not to over mix.  Pour the batter into a 4 ½-by 9-inch loaf pan that has been coated with non-stick cooking spray.  Bake in a 350oF oven for 45-50 minutes or until light golden brown and a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes and then remove it from the pan and finish cooling on a wire rack. 

While the cake is cooling, make the icing by melting the butter in a small saucepan over medium-low heat.  Allow the butter to brown slightly, taking care not to overcook, remove the pan from the heat and stir in the milk, vanilla and pinch of salt.  Whisk in the powdered sugar a little bit at a time until the icing is thick but pourable.  You may need more or less powdered sugar depending on the consistency you find yourself with as you whisk. 

When the cake is barely warm to the touch, pour a small amount of the icing over the top of the cake.  Let the icing sit for a few minutes to harden and then pour on another layer of icing and allow it to run down the sides of the cake. Before the icing hardens completely, sprinkle on a handful of fresh raspberries as garnish. If you don’t intend to eat the entire cake in one day, only sprinkle the fresh raspberries over the part that you’ll be eating.  Reserve any extra icing to drizzle over cut slices of cake. 

Notes

The cake can be covered and kept at room temperature for up to three days.

Servings

Serves 8.

Adapted from Marthasterwart.com

You can find Iced Raspberry Loaf Cake and other recipes from Hodgson Mill by visiting the Recipes page.


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Author: Holly






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