Raspberry swirl cake | Women's Weekly Food

Name: Raspberry swirl cake | Women's Weekly Food
Total time: 60 min
Ingredients: 250 grams butter, softened; 1 teaspoon vanilla extract; 1 1/4 cup (275g) caster sugar; 3 eggs; 2 1/4 cups (335g) self-raising flour; 3/4 cup (180ml) milk; 150 grams frozen raspberries, partly thawed; Butter frosting; 100 grams butter, softened; 1 cup (160g) icing sugar; 1 tablespoon milk; pink food colouring

www.womensweeklyfood.com.au

In a medium bowl, beat butter, extract and sugar with electric mixer until light and fluffy. Beat in eggs, one at a time. Stir in sifted flour and milk, in two batches.

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.womensweeklyfood.com.au.

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