Raspberry poke cake from Midwest Made: Big, Bold Baking from the Heartland (page 193) by Shauna Sever

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • tarae1204 on October 14, 2021

    Delicious vanilla buttermilk cake baked up perfectly, and smelled amazing. Raspberry gelatin purée was very liquid - this area of the recipe could use more clarification. The frosting combining whipped cream and cream cheese was just wonderful. The end result didn’t look quite like the cookbook picture but was delicious and surprisingly rich. Everyone loved it.

  • Smokeydoke on June 21, 2020

    I love the idea of poke cake, growing up in California, I had no idea what a poke cake was, there's a universe of poke cake possibilities! Flavoring the cake with jello (pretty much) or pudding is ingenious! That being said, this recipe did not work for me. This is an upscale poke cake, she has you make homemade raspberry gelatin, then use that to flavor the cake. I'm sure it was operator error but mine ended in tragedy. Whatever I did, the cake turned an unsightly blue and my homemade jello never quite set, it just made a weird textured cake. Oh well, onward and upward...

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