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    Wild Raspberry Cake

    Source of Recipe


    List of Ingredients

    Wild Raspberry Cake

    3/4 cup superfine sugar
    3/4 cup butter
    3 eggs
    1 1/2 cups self-rising flour
    2 1/2 pints raspberry ice cream
    2 1/2 cups heavy cream
    4 Stash Wild Raspberry tea bags
    2 cups fresh raspberries


    Combine butter and sugar together, then add the flour, the contents of two Stash Wild Raspberry tea bags, then the eggs. Pour the mixture into a greased 13 x 9-inch baking pan. Bake for 20 to 25 minutes, or until done. Turn out onto a wire rack to cool.

    When cool, carefully split cake horizontally into two equal halves. Place the bottom half of the cake back into the pan. Spread ice cream on place top half of cake on top. Place the pan in the freezer for 3 to 4 hours.

    Remove cake from freezer and pan. Mix the contents of 2 Stash Wild Raspberry tea bags into cream until stiff. Quickly spread a layer of whipped cream all over the cake, leaving a rough finish. Place the cake back into the freezer until about ten minutes before serving.

    Decorate the cake with fresh raspberries.




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