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ORANGE RASPBERRY BUTTER CAKE Yield 2 9inch layers, 12-16 serving(s)
1 cup butter, softened
1 1/2 cups sugar
3 LARGE eggs
3 LARGE egg yolks
1 tablespoon PURE vanilla
3 1/4 cups cake flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup WHOLE milk
1/4 cup orange liqueur (raspberry liqueur or rum also work well)

• Preheat oven to 350°.
• Butter and flour two 9-inch round cake pans.
• In mixer bowl, on medium-high speed, beat butter and sugar 4-5 minutes until fluffy.
• Add eggs, then yolks, one a time, beating well after each, scraping sides of bowl occasionally.
• Beat in vanilla.
• In another bowl, sift together flour, baking powder and salt.
• Mix in about a third of flour mixture into butter mixture.
• Stir in half the milk and liqueur, just until blended.
• Stir in another third of flour mixture,.
• Add the remaining milk and liqueur and then the rest of the flour mixture.
• Spread batter equally into the cake pans.
• Bake 25-30 minutes until toothpick inserted in the center comes out clean.
• Cool on racks in pans for 10 minutes, then invert cakes onto racks and remove pans.
• Cool completely before frosting.

NOTE: This cake is good with or without frosting or glaze.