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Sweet Raspberry Tea Bundt Cake

Sweet Raspberry Tea Cakes | Hood Sour Cream | Bundt Cake

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Hood is celebrating the upcoming holidays with their Sweet Raspberry Tea Cakes recipe using Hood Sour Cream and Hood Half & Half and raspberry jam that you can save and bookmark to your collection.

Who doesn’t love cake? They’re one of the most popular desserts for birthdays, weddings, and the holidays. We eat cake for all types of parties.  Easter is just around the corner, and Spring is a busy month for my family as we celebrate 3 special occasions, so I’ll be busy in the kitchen baking several birthday cakes!

Sweet Raspberry Tea Cakes

Sweet Raspberry Tea Bundt Cake

Cook Time: 1 hour

Total Time: 1 hour

6-8 servings

Sweet Raspberry Tea Bundt Cake

Tea Cake, Dessert, Bundt Cake, Raspberry Jam, Sour Cream

Ingredients

  • (Cake)
  • 1 cup Hood Sour Cream
  • 1 cup Hood Half & Half
  • 2 sticks unsalted butter, plus 2 tbsp to coat the pan
  • 2 cups granulated sugar
  • 2 eggs
  • 1 cup seedless raspberry jam
  • 3½ cups King Arthur all purpose flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 2 tsp baking powder
  • (Icing)
  • 2 cups confectioners sugar, sifted
  • 2 tsp vanilla extract
  • 2 tbsp Hood Half and Half
  • ½ pint fresh raspberries

Instructions

  1. Cake:
  2. Before starting, make sure all ingredients are at room temperature.
  3. Generously coat a large 6 cup bundt pan with 2 tbsp of unsalted butter and set aside.
  4. Preheat oven to 325°. In a large mixing bowl, sift dry ingredients (flour, baking powder, baking soda, and salt) together and set aside.
  5. Thin out the raspberry jam with the vanilla extract in a small bowl and set aside.
  6. In the bowl of a stand mixer with a paddle attachment, cream the remaining unsalted butter until smooth. Add in the sugar and beat on high until light and fluffy.
  7. Beat the eggs in one at time, scraping down the bowl after each addition.
  8. Mix in the Hood Sour Cream.
  9. Add the dry ingredients in thirds, alternating with the Hood Half & Half, being careful to not over mix.
  10. Carefully fold in ½ of the raspberry jam mixture, but do not incorporate completely.
  11. Pour half of the batter into the prepared bundt pan.
  12. Take the remaining raspberry jam mixture and spread it over the batter in the pan, being careful to stay away from the edges.
  13. Pour the remaining cake batter into the pan.
  14. Bake for one hour, or until a toothpick comes out clean when inserted in the center of the cake. Cool completely and remove from the pan.
http://frugalnewenglandkitchen.com/sweet-raspberry-tea-cakes-hood-sour-cream-bundt-cake/

From the creators of the Hood New England Dairy Cook-Off, Hood is always proud to present amateur cooks the opportunity to cook up their own unique recipes.

Try out this delicious teacake recipe yourself, for a chance to win a brand new high-end Stand Mixer from Hood on their Facebook Page.

Bundt cakes and coffee cakes are easy to make, and with a simple confectioner sugar glaze, are easy to put together.  Use your favorite seedless jam. Gather the grandchildren or kids in the kitchen and get them involved in learning to cook.  They can help Grandmom or mom drizzle the glaze all over the cake!

Sweet Raspberry Jam Bundt Tea Cake

There’s also an Easter Coupon to help you get started with your baking, available at hood.com/eastercoupon!

You can check out Hood or the Hood New England Dairy Cook-Off at www.hood.com

Visit on Facebook and show off your own cake creations!

© Frugal New England Kitchen

Benefited Reviewer. Opinions are my own.

About Moomettes

New England blogger, Grandmom from Connecticut and author of Frugal New England Kitchen where she writes about food, recipes, coupons, crafts, home decor, Grandparents and Grandchildren, Family Stories and helpful hints from the hearth of a Yankee New England Kitchen. Also find her at the multi-generational Moomettes Magnificents where she writes about family, travel, photography and reviews.