I Need Your Best Raspberry Filling Recipe For A Lemon Cake..
Baking By countrycakes Updated 30 Dec 2012 , 4:36pm by loganluke114
I have been requested to cater a 50th wedding anniversary...the cake is to be lemon cake with raspberry filling inside. I need your best recipes for raspberry filling and thank you!
The raspberry filling I use is one I found on here (I can't remember who originally posted it, though). I heat up a jar of raspberry preserves and stir in a box of raspberry jello to thicken it up. It's delicious and super easy.
I make it by cooking fresh raspberries with sugar , little water, cornstarch, lemon juice and litely boil for about 5 minutes. Set off heat. You can strain it 0r leave as it. Delicious.
http://www.yummly.com/recipes/raspberry-cake-filling
http://cakecentral.com/recipe/creamy-and-refreshing-raspberry-filling
Easiest & delicious
1 bag (about 10 oz.) frozen raspberries
1/4 cup of raspberry preserves or jam
Thaw & drain raspberries. Throw in food processor with preserves & jam.
Great every time & easy! BTW...this is modified from Martha Stewarts
The raspberry filling I use is one I found on here (I can't remember who originally posted it, though). I heat up a jar of raspberry preserves and stir in a box of raspberry jello to thicken it up. It's delicious and super easy.
That's what I do also. Tastes great...and fast to make!
This is my favorite raspberry filling. It is easy, thickens up nicely, and is not too sweet
RASPBERRY FILLING
Source: Cake Boss
Notes: yield 1 cup
Refrigerate overnight, keeps 1 week
Ingredients
12 ounce bag frozen raspberries
½ cup sugar
1 tsp lemon juice
2 heaping tablespoons cornstarch
2 tablespoons raspberry liqueur (optional)
Directions
Thaw raspberries over strainer, collecting juice. This will take several hours or overnight. Add enough water to make ¾ cup liquid. In a small saucepan combine raspberry and lemon juice, sugar and cornstarch. Cook over medium heat stirring constantly until mixture thickens and bubbles. Remove from heat. Strain remaining berries to remove seeds. Add pulp and liqueur to cooled mixture in saucepan. Stir well and refrigerate.
THANK YOU all so very much! The people on this site just ROCK! So many to try...may have to use them all at some point. 
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2 1/2 cups white-colored sugar
1/2 lb (2 sticks) saltless butter
1/3 cup grated lemon taste (6 to 8 huge lemons)
4 eggs
3 cups flour
1/2 information food preparation soda
1 information food preparation powder
1 tsp. salt
3/4 cup buttermilk
3/4 cup clean loaded lemon juice
1 tsp. breathtaking vanilla flavor taste extract
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3 1/2 tbsps. lemon juice
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2 1/2 glasses white-colored sugar
1/2 lb (2 sticks) saltless butter
1/3 cup grated orange taste (6 to 8 huge lemons)
4 eggs
3 glasses flour
1/2 details cooking meals soda
1 details cooking meals powder
1 tsp. salt
3/4 cup buttermilk
3/4 cup fresh packed orange juice
1 tsp. spectacular vanilla flavor taste flavor extract
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2 glasses confectioners' sugar
3 1/2 tbsps.. orange juice
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