Queen raspberry cake from Rosie's Bakery All-Butter, Fresh Cream, Sugar-Packed, No-Holds-Barred Baking Book by Judy Rosenberg and Nan S. Levinson

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

  • kimberly_6sbqzl on March 26, 2026

    My children (who are 29 and 25 now) ask for this cake for their birthday every year. Which means I have made this cake at least 40 times. It is excellent. I do have one suggestion: Freeze the layers before you put the jam on, then freeze them again. This keeps the jam from making the cake soggy. Once the cake is set, sogginess doesn’t seem to be a problem. This tip is particularly important if you are using gluten free flour.

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