Raspberry Moscow Mule Cake

closeup of a raspberry moscow mule bundt cake

A deliciously rich pound cake, this glazed Raspberry Moscow Mule Cake makes a gorgeous presentation in a bundt cake shape.

Course Dessert

Cuisine American

Keyword bundt cake recipe, easy fruit cake

Prep Time 20

Cook Time 1 30

Servings

Calories 486kcal

Author Julie Clark

Ingredients

For the cake:

1 ½ cups salted butter softened
2 ¾ cups granulated sugar
5 large eggs (room temperature)
1 tablespoon vanilla extract
3 cups cake flour
1/2 teaspoon salt
1 cup ginger beer (alcoholic or non alcoholic)

For the berries:

2 cups fresh raspberries (332 grams)
2 tablespoons cake flour

For the glaze:

1 ½ cups powdered sugar
2 to 3 tablespoons lime juice
¼ cup raspberries optional

Instructions

Make the cake:

Preheat oven to 325° Fahrenheit.
Prepare a 10-12 cup bundt cake pan by spraying with “Baker’s Joy” spray, or coating with vegetable shortening and dusting with flour.
Using a hand-held or stand mixer, cream together the butter and sugar in a large bowl for five minutes on low speed – or until the mixture is light and fluffy.
Add eggs to the butter and sugar mixture, one at a time while continuing to use the mixer. Make sure each egg is well incorporated before adding the next one. Scrape the sides of the bowl as needed.
Add vanilla and beat the mixture well.
In a separate medium bowl, whisk together cake flour and salt.
Add small amount of flour mixture to the creamed butter mixture and beat well.
Add small amount of ginger beer to creamed butter mixture.
Continue alternating between flour mixture and the ginger beer until all is incorporated into the creamed butter mixture.
Dust the raspberries lightly with 2 tablespoons of cake flour, before folding gently into the cake batter.
Pour the batter into the Bundt cake pan.
Bake until a skewer inserted near the center comes out clean, 80-90 minutes. The exact timing will depend on the type and size of bundt pan you use so watch it closely.
Remove from oven and allow cake to cool for 20 minutes before attempting to remove from cake pan.
Loosen the edges of the cake lightly with a knife, then turn pan over onto plate and tap gently around the rim and bottom of the Bundt pan to loosen the cake before lifting to remove.

Make the glaze:

Whisk confectioner’s sugar and lime juice in a medium-sized bowl until the glaze has formed. Optional: Add ¼ cup of macerated (mashed) raspberries to the mixture to give it a pink hue and a slight texture.
Add more confectioner’s sugar or more lime juice to suit the desired texture and consistency.
Pour over the cooled cake and let stand until set.
Top with lime wedges and raspberries.
Store in an airtight container at room temperature for up to 24 hours, then refrigerate any leftovers.

Notes

The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition