Raspberry Port and Almond Cake Filling
Nutritional Info
- Servings Per Recipe: 26
- 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
View full nutritional breakdown of Raspberry Port and Almond Cake Filling calories by ingredient
Introduction
Delicious in your next lemon or white cake! Delicious in your next lemon or white cake!Number of Servings: 26
Ingredients
-
1 1/2 cups ruby port
1/4 cup sugar
1/2 cup butter (or vegan buttery stick margarine), softened
1/3 cup salted almond butter
1/4 cup light brown sugar
1/2 cup 100% fruit raspberry jam
1/4 cup powdered sugar
Directions
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.