Canada Day Cake

Prep time: 10min

Total time: 75min

Serves: 24

Ingredients
Nutritional Information

2 1/4 cups

all-purpose flour, sifted (includes dusting pan)

550 mL

2 tsp

baking powder

10 mL

1/2 tsp

salt

2 mL

3/4 cup

unsalted butter, room temperature

175 mL

1 1/2 cup

sugar

375 mL

eggs, room temperature

1 tbsp

vanilla extract

15 mL

1 1/4 cups

milk, room temperature

300 mL

1 cup

35% whipping cream

250 mL

1/4 cup

icing sugar

60 mL

2 cups

fresh raspberries

500 mL

Per serving (1/24 of the recipe):

calories

210

fat

11 g

saturated fat

6 g

carbs

25 g

sugar

15 g

protein

3 g

cholestrol

55 mg

fibre

1 g

sodium

95 mg

Directions

Preheat oven to 350°F (180°C) . Grease a 9 x 13-in. (3 L) baking pan and use a couple tablespoons of the flour to dust the pan; shake out excess. In bowl, stir rest of the flour with baking powder and salt. Set aside.
In a separate bowl, beat butter and sugar using electric mixer on medium speed for about 2 min., until light and fluffy. Beat in eggs one at a time, incorporating each fully before adding next one. Beat in vanilla.
With the mixer on low, alternately add the dry mixture in 3 parts with the milk in 2 parts, starting and ending with the dry mixture. Scrape the bowl as needed between additions.
Scrape batter into prepared pan, smoothing the top. Bake 30 to 35 min. or until a tester comes out clean when inserted into centre of cake. Let stand 10 min. before turning cake onto wire rack to cool completely.
Just before serving, beat cream with icing sugar until stiff peaks form. Spread evenly on top and sides of cake.
Cut raspberries in half lengthwise. Overlapping slightly, arrange 1/2 the raspberries, cut-side down, in the shape of a maple leaf in the centre of the cake. Tip: To avoid spaces between raspberries, slightly overlap the berry edges. Arrange remaining raspberry halves in three rows on each side of maple leaf. Serve immediately.

Tip

The unfrosted cake can be made 1 day ahead and stored in an airtight container, or it can be wrapped tightly and frozen for up to 2 weeks before thawing and decorating.