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Raspberries Recipes

Non-Alcoholic Fruit Fizz
Preparation time: 10 min.
Cooking time: 0

2 cups ginger ale
2/3 cup plus 3 Tbs. peach nectar
1 peach or nectarine, finely chopped
1/4 cup crushed pineapple
2 Tbs. Driscoll's blueberries
2 Tbs. Driscoll's raspberries

Combine all ingredients in a glass or pitcher. Chill for at least 2 hours before serving.

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Almond Cake with Berries
Preparation time: 15 min.
Cooking time: 35 min.

waxed paper
2 eggs
2/3 cup light sour cream
1 tsp. almond extract
1/4 tsp. vanilla extract
1-2/3 cups cake flour, sifted
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/3 cup sliced almonds
1/2 tsp. salt (necessary)
3/4 cup unsalted butter, softened
1 lb. Driscoll's raspberries,sweetened if desired to taste

Preheat oven to 350°F. Butter and flour an 8 inch baking
pan. Line bottom with wax paper and set aside. Combine eggs,
3 Tbs. sour cream, almond extract,
and vanilla in a mixing bowl. Beat with an electric mixer until mixed
thoroughly. Set aside. Combine next 6 ingredients in another
bowl. Beat with an electric mixer at low speed. Add butter and
remaining sour cream. Beat until dry ingredients are
moistened. Increase speed to medium and beat 1-1/2
minutes. Gradually add egg mixture, one third at a time. Mix
thoroughly. Transfer batter to baking pan. Smooth surface with a
spatula. Bake 35-40 minutes or until tester comes out clean
when inserted in center. Cool cake on a wire rack 10 minutes.
Loosen edges of cake with a knife. Transfer cake to a platter. Serve
with raspberries.

This recipe serves 12 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 12 only.

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Almond Sour Cream Cake
Preparation time: 15 min.
Cooking time: 35 min.

2 eggs
2/3 cup light sour cream
1 tsp. almond extract
1/4 tsp. vanilla extract
1-2/3 cups cake flour, sifted
1 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/3 cup sliced almonds
1/2 tsp. salt (optional)
3/4 cup unsalted butter, softened
1 lb. Driscoll's raspberries, sweetened to taste if desired

Preheat oven to 350°F. Butter and flour an 8 inch baking
pan. Line bottom with wax paper and set aside. Combine eggs,
3 Tbs. sour cream, almond extract,
and vanilla in a mixing bowl. Beat with an electric mixer until mixed
thoroughly. Set aside. Combine next 6 ingredients in another
bowl. Beat with an electric mixer at low speed. Add butter and
remaining sour cream. Beat until dry ingredients are
moistened. Increase speed to medium and beat 1-1/2
minutes. Gradually add egg mixture, one third at a time. Mix
thoroughly.

Transfer batter to baking pan. Smooth surface with a
spatula. Bake 35-40 minutes or until a tester comes out clean
when inserted in center. Cool cake on a wire rack 10 minutes.
Loosen edges of cake with a knife. Transfer cake to a platter. Serve
with raspberries.

This recipe serves 16 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 16 only.

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More Raspberry recipes