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.
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.
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.
- 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 rind (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
- Lightly grease a 10-12 cup bundt pan. If desired dust with almond flour.
- 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.
- Add the Limoncello and mix for 1 more minute on medium speed.
- Pour the batter into bundt pan and spread level with a spatula.
- Bake at 325°F for 50 – 55 minutes or until a cake tester comes out clean.
- Let cool to lukewarm. While the cake is cooling prepare the soaking syrup.
- 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.
- 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.
- Cover loosely and let it sit overnight to soak in the syrup. (I put mine in the refrigerator).
- When ready to serve, loosen the sides and invert onto a serving plate. Garnish with mint or basil.
Serving Size:1 slice
Amount Per Serving: Calories: 362 Total Fat: 17g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 67mg Sodium: 200mg Carbohydrates: 45g Fiber: 1g Sugar: 31g Protein: 4g
Looking for more citrus goodness?
Raspberry Lemon Cheesecake Trifle from Melissa’s Southern Style Kitchen