Monday, February 25, 2008

Raspberry Sour Cream Tea Cake

14 oz package Traditional English Tea Cake mix
3 eggs
3 oz softened butter, chopped
2/3 cup sour cream
1/2 cup white chocolate bits
1 cup frozen raspberries
1 tbs sifted icing sugar

Preheat oven to 400 F. Grease a deep 8 inch cake tin and line base with non stick baking paper.
Place cake mix (set aside cinnamon topping sachet), eggs, butter and sour cream into the large bowl of an electric mixer. Mix on low speed until ingredients are moistened, then increase speed to medium and beat for 2 minutes.
Stir through choc bits and pour into prepared cake tin. Sprinkle raspberries over surface, pressing gently into cake mixture.
Bake for 1 hour or until cake is cooked when tested with a skewer. Cool in tin for 10 minutes, then turn out onto wire rack. Sprinkle with sifted icing sugar to serve.

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