Fruit Specialties, Desserts, Cookies and Bars
1 1/2 C flour
1 tsp baking powder
1 tsp salt
1/4 tsp baking soda
1/4 tsp ground nutmeg
1/2 C kirsch
1/4 C fresh orange juice
14 T sweet butter, divided, at room temperature
1 C plus 2T sugar, divided
1 tsp vanilla
1 tsp lemon zest, grated
2 1/2 C fresh raspberries
Whipped cream or creme fraiche
Preheat oven to 400. Grease a 10″ springform pan.
Combine first 5 ingredients in a bowl. Set aside. Whisk kirsch and orange juice in a small bowl. Set aside. Beat 12 T butter and 1 C sugar in a large bowl until well blended. Beat in eggs, vanilla and lemon zest. Beat in alternately kirsch mixture and flour mixture. Transfer batter to prepared pan. Sprinkle with raspberries.
Bake until top is gently set, about 20 minutes. Reduce oven to 375. Dot top of cake with remaining 2 T butter and sprinkle with remaining 2 T sugar. continue baking until tester inserted into center of cake comes out clean, about 15 minutes.
Cool on rack. Release pan sides and transfer cake to platter to serve with a dollop of whipped cream.