Easter Cake Recipe and Gift Card Giveaway

This giveaway is now closed. Thanks to all who entered, and congratulations to Renee for winning the $100 gift card!

Thanks to HP Hood for sponsoring this giveaway and for providing me with a gift card to buy ingredients as well.

 

Well hello there, April. Where did you come from? With our somewhat non-existent Winter, I feel like I am completely confused as to what month it’s supposed to be, and I am just not ready for it to be the month I am running the Boston Marathon. Gulp.

I AM ready to share a delicious recipe that is perfect for Easter or any Spring weekend AND a $100 Visa gift card to help you buy the ingredients and whatever other fun groceries or cooking items you would like.

A few weeks ago I received an email from a representative of  HP Hood sharing a recipe for a Sweet Raspberry Tea Cake (recipe is at the very bottom of this post). I love sour cream cakes, and I love raspberries, so I was definitely on board. Random memory -  the first time I ever made a sour cream cake was in 9th grade in my Food for Daily Living class. My neighbor and class partner was a 12th grader, big shot athlete, and he would always steal my paper during tests, make me do all the work, and then eat everything. I put up with it then, but I definitely would not today. I wonder what he got up to after the glory days of high school sports were over? It’s kind of interesting how memory works, isn’t it?

Anyway,  I received my own Visa gift card to buy the ingredients, and over the weekend I whipped up my own version of the cake. I just can’t seem to ever follow a recipe 100%. . .

The cake came out great, with sweet bursts of raspberry jam popping up here and there. I also threw in whole raspberries, which wasn’t part of the recipe but made it even better.

To help you all make the recipe, Hood is offering a coupon for a discount on their sour cream. To access the coupon, click here.

 

Hood

 

(I used frozen raspberries instead of fresh; the fresh ones didn’t look very good.)

frozen raspberries

If you make the cake, let me know what you think!

To enter the giveaway:

1) Leave a comment here telling me a favorite baking memory or baked good.

2) Like either  HP Hood  or Hood New England Dairy Cook Off on Facebook

3) Check back on Thursday; I will choose a winner and announce it then.

 

Good luck!

 

Hood® Sweet Raspberry Tea Cake

Ingredients

(Cake)

1 cup Hood Sour Cream

1 cup Hood Half & Half

2 sticks unsalted butter, plus 2 tbsp to coat the pan

2 cups granulated sugar

2 eggs

1 cup seedless raspberry jam

3½ cups all purpose flour

1 tsp salt

1 tsp baking soda

2 tsp baking powder

 

(Icing)

2 cups confectioners sugar, sifted

½ tsp vanilla extract

2 tbsp Hood Half & Half

½ pint fresh raspberries

Instructions

Cake:

Before starting, make sure all ingredients are at room temperature.

Generously coat a large 6 cup bundt pan with 2 tbsp of unsalted butter and set aside.

Preheat oven to 325°. In a large mixing bowl, sift dry ingredients (flour, baking powder, baking soda, and salt) together and set aside.

Thin out the raspberry jam with the vanilla extract in a small bowl and set aside.

In the bowl of a stand mixer with a paddle attachment, cream the remaining unsalted butter until smooth. Add in the sugar and beat on high until light and fluffy.

Beat the eggs in one at time, scraping down the bowl after each addition.

Mix in the Hood Sour Cream.

Add the dry ingredients in thirds, alternating with the Hood Half & Half, being careful to not over mix.

Carefully fold in ½ of the raspberry jam mixture, but do not incorporate completely.

Pour half of the batter into the prepared bundt pan.

Take the remaining raspberry jam mixture and spread it over the batter in the pan, being careful to stay away from the edges.

Pour the remaining cake batter into the pan.

Bake for one hour, or until a toothpick comes out clean when inserted in the center of the cake. Cool completely and remove from the pan.

 

Icing:

Combine the Hood Half & Half, vanilla, and confectioners sugar in a small bowl and stir until smooth.

Pour the mixture over the top, allowing the icing to fall down the sides of the cake. Garnish the top with fresh raspberries and serve.

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Tags: cake, dessert, Easter, giveaway, Hood, recipe

  1. Marcie’s avatar

    My fave baked good is cheese danish. My mom used to make them homemade and they were SOOOO good…i need that recipe. Great giveaway, thanks!

    Reply

  2. Marcie’s avatar

    Like on FB!

    Reply

  3. Shannon’s avatar

    My favorite baked good is Disappearing Marshmallow Brownies. My mom got the recipe from an insert in a bag of flour sometime in the ’70s and it’s been a favorite in our family every since.

    Reply

  4. Michelle’s avatar

    I remember sifting flour in Home Ec class in middle school. Mind you, I’ve never sifted flour once since then.

    Reply

  5. Megan’s avatar

    That cake sounds lovely! I would probably add some lemon juice to the frosting to do a lemon-raspberry thing. Love lemon-raspberry baked goods!

    Reply

  6. Renee’s avatar

    My favorite memory is of my mom making homemade hot custard to go over pretty much every baked item she made. It really made us feel like we were with our grandparents and family in South Africa. The most comforting dessert I can think of!

    I like both on FB.

    Reply

  7. Simply Life’s avatar

    Favorite baking memory is making tons of m&m cookies with my mom for the holidays!

    Reply

  8. Heather’s avatar

    I can remember making my grandmother’s shortbread cookies – they are some of my favorite cookies!

    Reply

  9. Lena H.’s avatar

    Can’t wait to try this recipe!

    My favorite baking memory would be Christmas Cookies with my mom — one day each December, get up early, countless batches, a bottle of wine (now that I’m legal), and lots of laughs. We don’t get to do it every year now, but when we do we make it count!

    As for a favorite baked good — while I’m always a sucker for a good cupcake, I’m usually most satisfied with something I made myself, currently my salted caramel scones (a recipe in progress) and my black raspberry jam tea cakes (what are the odds?!).

    Reply

  10. Daisy’s avatar

    some of my favorite baking memories are from that day at King Arthur.

    seriously, where did april come from. I can’t believe the marathon is so soon!

    Reply

  11. Emily @ A Cambridge Story’s avatar

    I’m sure you’ll do great on the marathon; the hard work has been done! But i know it’s terrifying this close to the race! My favorite baking memories are aroudn the holidays making cookies with my mom!

    Reply

  12. Joy’s avatar

    My favorite baked goods is my moms banana bread

    Reply

  13. Erica @ In and Around Town’s avatar

    One of my favorite baking memories is making cookies in the kitchen with my mom and grandmother (either welsh or butter cookies). I still think of my grama every time I do the welsh ones:)

    Reply

  14. Elizabeth’s avatar

    Mmm, I love sour cream cake. I don’t know if I could pick a single favorite baking memory, I have a lot! By the way, I’ve never watched the marathon in person, I want to do it this year and see you!

    Reply

  15. Erica @ Boston Rookie’s avatar

    My favorite baking memory was my first cake for my mom’s birthday

    Reply

  16. eric King’s avatar

    Baking memory was with my Nana – making irish soda bread with currants in it – fresh from the oven with farm fresh salted butter and a little sprinkle of sugar into the butter. That and an ice cold glass of full fat milk from grass fed cows . :).

    Reply

  17. eric King’s avatar

    Liked on Facebook

    Reply

  18. Carol’s avatar

    My fave baked good is carrot cake muffins–topped with a huge dollop of cream cheese frosting. More dessert than breakfast!

    Reply

  19. Megan Johnson’s avatar

    Nothing like homemade chocolate chip cookies! And I liked on facebook. Could def use $100!!!!

    Reply

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