• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • StumbleUpon
  • Twitter
  • Home
  • Recipe Index
  • About Us
  • Work with Us
  • For Bloggers

Chocolate Chocolate and More!

Welcome to my baking adventures.

August 15, 2016

Limoncello Raspberry Bundt Cake

Limoncello raspberry soaking syrup makes this Limoncello Raspberry Bundt cake moist and flavorful. You can use frozen raspberries to make this any time of year.

LimoncelloBundtCakeCoffeeedit

This week is crazy! I just flew back to the US after a year in Cambodia. I miss my Cambodian friends and some of the craziness there but I can’t tell you how happy I am to have an oven that has a thermostat as opposed to a “gas level” that is just a scale from 1 – 10. 

You really had to watch the temperature on my Cambodian oven because some days a 3 was 350°F and sometimes a 1 was 450°F. There were days I baked with my oven door open and a fan going to keep things from being incinerated.

LimoncelloBundtSliceed

My baby starts college this week (well orientation anyway). It seems like yesterday was her first day of school. She’s an amazing young woman who wants to be an astronaut so she’ll be studying physics and aeronautical engineering at Purdue.

She came with me to Cambodia so we’ve been fortunate to spend a lot of one-on-one time together this year. It’s going to be really quiet without her around.

I did a lot of baking before I left Cambodia. I needed to use up ingredients and have some things made and photographed for this week. I knew I’d be too busy to bake between flying home, driving Becky from Texas to Indiana and then driving back. It was also my last chance to have ready taste testers.

For this Limoncello Raspberry Bundt Cake I started with a rum cake base from King Arthur Flour. The base is pretty foolproof so a relatively sure thing in my crazy Cambodian oven.

Because I used a silicone bundt pan, I let the cake cool until it was lukewarm before removing it from the pan to cool further. I put it back in the pan before adding the Limoncello Raspberry soaking syrup.

Yield: 1 cake

Limoncello Raspberry Bundt Cake

Limoncello Raspberry Bundt Cake

Ingredients

Cake

  • 2 cups all purpose flour
  • 1 ½ cups sugar
  • ½ cup unsalted butter, softened
  • ½ cup lemon pudding mix (or vanilla custard mix)
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • ½ cup vegetable oil
  • ½ cup milk
  • 4 large eggs
  • ½ cup Limoncello
  • 2 teaspoons lemon flavoring
  • 1 tablespoon lemon zest (optional)
  • ¼ cup almond flour for dusting the pan (optional)

Limoncello Raspberry syrup

  • ½ cup unsalted butter
  • ¼ cup water
  • 1 cup sugar
  • ½ cup limoncello
  • 1 cup frozen raspberries

Instructions

  1. Lightly grease a 10-12 cup bundt pan. If desired dust with almond flour.
  2. Blend together sugar and butter until smooth. Add eggs and then add the rest of the ingredients except the Limoncello. Blend with a mixer on medium speed for 2 minutes scraping the sides as it mixes.
  3. Add the Limoncello and mix for 1 more minute on medium speed.
  4. Pour the batter into bundt pan and spread level with a spatula.
  5. Bake at 325°F for 50 – 55 minutes or until a cake tester comes out clean.
  6. Let cool to lukewarm. While the cake is cooling prepare the soaking syrup.
  7. Put the unsalted butter, water and sugar in a small saucepan and bring to a rapid boil. Turn the heat down to simmering and cook for another 5-8 minutes or until the syrup thickens. Remove from heat and add raspberries stir until mixed. Let cool to lukewarm and then add Limoncello.
  8. While the cake is still in the pan, poke holed in the bottom with a long skewer. Spoon syrup over the bottom of the cake. I used a silicone cake pan so I poured extra syrup in and then gently pulled the sides away so the syrup could also go around the sides. If you are using a metal pan, set aside ¼ cup syrup to spoon over the top.
  9. Cover loosely and let it sit overnight to soak in the syrup. (I put mine in the refrigerator).
  10. When ready to serve, loosen the sides and invert onto a serving plate. Garnish with mint or basil.

Nutrition Information:

Yield:

20

Serving Size:

1 slice

Amount Per Serving: Calories: 362Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 67mgSodium: 200mgCarbohydrates: 45gFiber: 1gSugar: 31gProtein: 4g

Nutrition information is based on cutting the cake into 20 slices and is provided as a guideline only. Please consult a dietitian if you have specific dietary needs.

© Gail Dickinson
Category: Bundt Cakes

Looking for more citrus goodness?

Raspberry Grapefruit Marmalade

Raspberry Lemon Cheesecake

 

Raspberry Lemon Cheesecake Trifle from Melissa’s Southern Style Kitchen

Filed Under: Bundt Cakes, Cakes Tagged With: King Arthur Flour, Lemon pudding, Limoncello, Limoncello Raspberry Bundt Cake

Don’t Miss a Post! Get Updates By Email:

Get all of these delicious recipes delivered directly to your inbox.

Reader Interactions

Comments

  1. Sophia @ Little Box Brownie says

    August 15, 2016 at 9:41 pm

    What an amazing experience for you both to share. Good luck to your girl, should like an amazing young lady, the world is her oyster.

    • Gail Dickinson says

      August 22, 2016 at 12:56 pm

      Thanks Sophia. Becky is amazing and I’m sure she’ll go far. Missing her a lot this week as she starts classes 1000 miles away from home.

  2. CindyS. says

    August 16, 2016 at 8:52 am

    Looks delicious, but i’m a sucker for anything with raspberry’s and add lemon to that and we have a homerun!!! I can’t wait to try this.

    • Gail Dickinson says

      August 22, 2016 at 3:22 pm

      Thanks Cindy! Let us know how yours turns out.

  3. Linda Miller says

    August 16, 2016 at 11:48 am

    Hi,

    I have a question. What is Limoncello & where can I get it.

    • Gail Dickinson says

      August 22, 2016 at 12:53 pm

      Limoncello is a liquor made from lemon peels, sugar, and strong alcohol (like vodka). You can make your own if you follow the link in the post or you can buy it at a well-stocked liquor store. Italians keep it in the freezer and serve it ice-cold as an after dinner drink. If you left the sugar out of the recipe for making it, you’d have lemon extract. 🙂

  4. Marlene says

    August 16, 2016 at 1:27 pm

    Two of my favorite flavors in one cake–yum, Gail! Definitely pinning this to make soon. Bund the cakes are among my favorites; they look so pretty and don’t need all that frosting fuss! I made your raspberry lemon crumble bars over the weekend, mixing in some blueberries as well, and they were terrific. So fresh tasting!

    • Gail Dickinson says

      August 22, 2016 at 10:30 am

      Adding blueberries to the raspberry lemon crumble is a great idea Marlene! I’ll have to try that myself!

  5. Christine says

    August 17, 2016 at 5:38 am

    Wow! A raspberry cake. Seems so delicious and yummy. Thanks for sharing the recipe 🙂

    • Gail Dickinson says

      August 22, 2016 at 10:29 am

      Thanks Christine, I’ve made it twice now and it was a hit both times!

Primary Sidebar

Welcome

We are a family that loves baking, good food, good times spent with family and friends, and exploring new places. Many of our most cherished family times have been cooking together in the kitchen at holidays or family gatherings. We invite you into our kitchens to share our love of all things chocolate and more (other desserts and even some healthy options). Read More

Footer

Looking for something?

Copyright Notice

All Chocolate Chocolate and More content and images are copyright protected. These items cannot be republished or used without prior written permission. Any licensing inquiries for commercial use, publication and/or general distribution can be sent to admin@chocolatechocolateandmore.com.

Copyright© 2021 · Brunch Pro Theme · Privacy Policy