Raspberry Port and Almond Cake Filling
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 26
Ingredients
1 1/2 cups ruby port1/4 cup sugar1/2 cup butter (or vegan buttery stick margarine), softened1/3 cup salted almond butter1/4 cup light brown sugar1/2 cup 100% fruit raspberry jam1/4 cup powdered sugar
Combine the port and sugar in a small pot and bring to a boil.
Cook until the mixture has reduced to 1/2 cup. Cool completely.
In a mixing bowl, cream together the butter, almond butter and brown sugar.
Stir in the reduction and jam, followed by the powdered sugar, beating until well combined.
Chill before using to fill cakes or cupcakes.
Serving Size: Makes about 1 2/3 cups
Number of Servings: 26
Recipe submitted by SparkPeople user JO_JO_BA.
Cook until the mixture has reduced to 1/2 cup. Cool completely.
In a mixing bowl, cream together the butter, almond butter and brown sugar.
Stir in the reduction and jam, followed by the powdered sugar, beating until well combined.
Chill before using to fill cakes or cupcakes.
Serving Size: Makes about 1 2/3 cups
Number of Servings: 26
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 101.2
- Total Fat: 5.2 g
- Cholesterol: 9.4 mg
- Sodium: 26.3 mg
- Total Carbs: 10.7 g
- Dietary Fiber: 0.1 g
- Protein: 0.5 g
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