This one should go straight to the top of the cake stall list, not only because it’s a berry-dotted delight, but also because it has everyone’s favourite sneaky childhood snack – condensed milk – in it!
This is easy to make and easy to eat. We used frozen berries, but you could use fresh if you prefer. You could also switch the raspberries for other berries if you like. This would be lovely with blackberries. blueberries or mulberries. Heck, why not pop some apricots in, even? Obviously, they’re out of season at the minute, but tinned apricots would be lovely. Same would go for plums.
Let’s make this cake!
- Makes : 1
- Prep time : 15 mins
- Cooking time : 1 hr
Condensed milk and raspberry cake ingredients
- 1½ cups plain flour
- 1 can sweetened condensed milk (395g)
- 180g unsalted butter, softened
- ⅔ cup of raspberries (frozen is fine, fresh good too!)
- ½ cup caster sugar
- 4 eggs
- ¾ teaspoon baking powder
- a pinch of salt
- 1 teaspoon vanilla extract
Preheat your oven to 180 degrees C (or 350 F) and line a loaf pan with baking paper. I do this very roughly, so don’t agonise too much!
- Cream the butter and sugar until pale and fluffy. (I use a mixer for this bit!)
- Add the eggs gradually. Next, add the condensed milk and vanilla.
- Sift the flour, baking powder and salt together. Fold the dry ingredients into the butter/egg mix.
- Pour mixture into the loaf tin and sprinkle raspberries on top. They will sink in a little bit as the cake cooks.
- Cook for an hour or until golden brown and a skewer pushed into the middle of the cake comes out clean and cake-free.
Cool for 15 minutes and then turn out onto cooling rack. Let the cake cool completely before cutting.
This cake is lovely served cold but it’s also nice warmed up in the microwave. Serve with cream or ice cream if you fancy.
Browse our recipe section for more great meal ideas and treats to try.