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    You are in: Home / Australian / Raspberry Sour Cream Tea Cake Recipe
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    Raspberry Sour Cream Tea Cake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    10 mins

    1 hr

    Ninna's Note:

    This is such a great cake even though it uses a packet cake mix to make it up. I have made it several times and it is always popular. The recipe came from the website

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    Serves: 12



    Units: US | Metric


    1. 1
      Preheat oven to 200degC or 180degC if fan forced (400degF or 350degF). Grease a deep 20cm (8") cake tin and line base with baking paper.
    2. 2
      Place cake mix (don't use the cinnamon topping sachet that comes in tea cake mix in Australia), eggs, butter and sour cream in a large bowl and mix on low speed until ingredients are moistened, then increase speed to medium and beat for 2 minutes.
    3. 3
      Stir through choc bits (I sometimes leave these out and it is still great) and pour into prepared tin and sprinkle evenly with frozen raspberries, pressing them gently into cake mixture.
    4. 4
      Bake 1 hour or until cake is cooked when tested with a skewer. Cool in tin for 10 minutes, then turn out onto wire cake rack.
    5. 5
      Sprinkle with icing sugar to serve.

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    Nutritional Facts for Raspberry Sour Cream Tea Cake

    Serving Size: 1 (61 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 160.6
    Calories from Fat 104
    Total Fat 11.6 g
    Saturated Fat 6.8 g
    Cholesterol 73.7 mg
    Sodium 69.0 mg
    Total Carbohydrate 12.2 g
    Dietary Fiber 0.9 g
    Sugars 10.8 g
    Protein 2.5 g

    The following items or measurements are not included:

    tea cake mix

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