
As I said before, my youngest child prefers “anything with raspberries,” so, given that my husband would be traveling for work this coming week, I thought of another cake to offer for a quick breakfast with a glass of chocolate milk – which I usually prepare with cocoa powder and sugar. Google, as always, is my friend. I plugged in “raspberry dessert, and among a variety of luscious offerings, I found this recipe for a Raspberry Swirl Bundt Cake that thought would be perfect. I adapted the sauce to a loose raspberry jam, and made a couple of changes to the icing, and voilĂ , my gluten-free version was born. Funny thing, my son declared that he doesn’t “really like cakes,” while my daughter and my husband couldn’t stop eating it!
ENJOY!
This cake reminded me of one my family used to buy as a treat from the bakery near my Nana’s home when I was a very young child. I made it last night and brought it to my Dad for Father’s Day. It was delicious! So moist and tender, not too sweet with delightful bursts of raspberry fruit. Thank you Simona!
Thank you, Jean! This truly made my day. I am grateful that this cake was able to be part of your celebration!