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Raspberry Moscow Mule Cake

This Moscow mule cake is my favorite cake I've ever made from scratch. It's so moist and flavorful, and it reminds me of my favorite cocktail. —Becky Hardin, St. Peters, Missouri
  • Total Time
    Prep: 25 min. Bake: 70 min. + cooling
  • Makes
    16 servings

Ingredients

  • 1-1/2 cups unsalted butter, softened
  • 2-3/4 cups sugar
  • 5 large eggs, room temperature
  • 1 tablespoon vanilla extract
  • 3 cups cake flour
  • 1/2 teaspoon salt
  • 1 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
  • 2 cups fresh raspberries
  • SYRUP:
  • 1/2 cup alcoholic raspberry ginger beer or nonalcoholic plain ginger beer
  • 1/2 cup sugar
  • 1/4 cup lime juice
  • GLAZE:
  • 1-1/2 cups confectioners' sugar
  • 2 to 3 tablespoons lime juice

Directions

  • Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
  • In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk cake flour and salt; add to creamed mixture alternately with ginger beer, beating well after each addition (mixture may appear curdled).
  • Gently fold raspberries into batter; pour into prepared pan. Bake until a toothpick inserted in center comes out clean, 70-80 minutes. Meanwhile, for syrup, in a small saucepan, bring sugar, ginger beer and lime juice to a boil. Reduce heat; simmer 10 minutes. Cool slightly.
  • Poke holes in warm cake using a fork or wooden skewer. Slowly spoon syrup over cake. Cool 15 minutes before removing from pan to a wire rack; cool completely. For glaze, in a small bowl, mix confectioners’ sugar and enough lime juice to reach desired consistency; pour over cake. Let stand until set. If desired, top with additional fresh raspberries.

Test Kitchen tip
  • For testing, we used Crabbie's Raspberry Alcoholic Ginger Beer.
  • To remove cakes easily, use solid shortening to grease plain and fluted tube pans.
  • Nutrition Facts
    1 slice: 488 calories, 19g fat (11g saturated fat), 104mg cholesterol, 100mg sodium, 75g carbohydrate (53g sugars, 1g fiber), 5g protein.

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    Reviews

    Click stars to rate
    Average Rating:
    • Beth
      Jun 30, 2020

      Fabulous cake, was a great hit with all my guests. I couldn't find raspberry ginger beer so I used ginger beer and in the syrup I added about a tsp of sugar free raspberry Jello powder. Added some red color to the cake along with raspberry flavor. The start lime flavor, raspberry and spice of ginger is a great summer combination. This will be a go to recipe for me!

    • atticus
      Apr 15, 2020

      Ceege...The cake will rise because of the beer.

    • Ceege
      Mar 19, 2020

      I saved this in my cake folder and can't wait to try it. I do have one question. Why is there no baking powder or baking soda in this recipe. What will make the cake rise. It looks beautiful in the picture (and yummy)

    • Brandon
      Dec 17, 2019

      Fantastic recipe Becky. Crabbies Raspberry Ginger Beer is the way to go. Made this for holiday party. Big hit!!