Item# WLRECIP-209

Raspberry Cake Filling

Item No. WLRECIP-209
Amount
About 2 cups
Prep Time
15 min
Skill Level
Beginner
Total Time
4 hr 30 min

Take your cakes and cupcakes up a notch by using this delicious raspberry cake filling recipe. A lovely accompaniment to your favorite vanilla or almond cake recipe, this sweet fruit filling adds great flavor to any treat. Try it between your cake layers or drizzle it on top of a freshly baked angel food cake for a dessert that’s sure to please!

Ingredients

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  • 1 cup granulated sugar
  • 1 cup water
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 package (12 ounces) frozen raspberries, thawed and drained
  • 1/2 teaspoon almond extract

Tools

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  • Strainer or colander
  • Bowl
  • Medium saucepan
  • Whisk
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Instructions

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  • Notes:

    • 3 cups of fresh raspberries can be substituted for frozen if desired
    • Use this raspberry filling for cupcakes to pack a sweet punch!
    • How to Store: 
      • The cake filling can be stored in an airtight container in the refrigerator for up to a week
      • Store a fully assembled cake in the refrigerator for about one to two days. If you are using fresh raspberries, we recommend using the cake filling the same day.

    How To

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