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Graham Cracker Cake #2

Author/Submitted by: Great American Recipes (Recipe Card Club)
Servings: 10
Categories: Cakes / Desserts

2  cups  Graham cracker crumbs
1/2  cup  Butter or margarine
1  cup  Packed light brown sugar
3    Eggs, separated
3/4  cup  Half and half
1  teaspoon  Vanilla extract
1  tablespoon  Baking powder

12  ounces  Raspberries, frozen, thawed
3  tablespoons  Granulated sugar
1  tablespoon  Cornstarch

Baking time: 35 to 45 min. Oven temperature: 375 degrees F. Preheat oven to 375 degrees F. Grease and flour 9-inch fluted or plain 8 1/2 inch tube pan. Cream butter and sugar. Add egg yolks. Gradually add half-and-half, stirring constantly. Mixture will look curdled. Fold in crumbs and vanilla. Sprinkle with baking powder. Stir to blend well. Beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake at 375 degrees F 35 to 45 minutes for Bundt, 50 minutes for tube, until center is firm. For topping, stir in raspberries and juice in saucepan. Combine with sugar and cornstarch. Cook and stir until the mixture thickens, about 5 minutes. Set aside to cool slightly. Remove cake from oven when done. Cool 5 minutes. Slice pieces from pan. Serve topped with raspberries.

This delicate, unusual cake is not overly-sweet, so it makes a fitting dessert or a delicious breakfast treat. Tips: You can serve this cake with sour cream, scoops of whipped cream or vanilla ice cream.

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