Raspberry Cake

Ingredients

• 2 C. Cake Flour
• 1 tsp. Soda
• 1 tsp. Baking Powder
• 1 tsp. Salt
• 4C. Shortening
• 1 ¢. Sugar
• 3 Eggs
• 3/4 C. Sour Milk
• 1 tsp. Vanilla
• 1 C. Raspberries or other fruit
• one 3 oz. package cream cheese
• 2 C. Powdered Sugar
• 1 or 2 tsp. milk
• color with juice of berries

Method

1. 1

   Blend together shortening and sugar.

2. 2

   Cream well.

3. 3

   Add eggs one at a time and beat 1 minute.

4. 4

   Add sour milk and vanilla alternately with dry ingredients.

5. 5

   Fold in raspberries.

6. 6

   Bake at 350° for about 30 minutes.

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 14. The excerpt below is the record exactly as published.

RASPBERRY CAKE 2 C. Cake Flour 1 tsp. Soda 1 tsp. Baking Powder 1 tsp. Salt 4C. Shortening Pinch of Cloves 1 ¢. Sugar 3/4 C. Sour Milk 3 Eggs 1 tsp. Vanilla 1 C. Raspberries or other fruit Method: Blend together shortening and sugar. Cream well. Add eggs one at a time and beat 1 minute. Add sour milk and vanilla alternately with dry ingredients. Fold in 1 C. raspberries or any other kind of berries. Bake at 350° about 30 minutes. Drain berries before using. I use a cream cheese frosting of one 3 oz. package cream cheese, 1 or 2 tsp. milk, color with juice of berries and about 24, C. powdered sugar and a little vanilla. - Mrs. F. M. Stirling - RED DEVIL'S FOOD CAKE 4C. Shortening 1 tsp. Salt 14 C. Sugar 1 tsp. Soda 2 Eggs 1 Cc. Buttermilk 4 Tb. Cocoa 1 tsp. Vanilla 1 tsp. Red Cake Color 17/8) C..Flour Method: Mix dry ingredients together. Add shortening and mix well. Add milk, eggs, vanilla, color to batter and mix well. Bake at 375° for 25 minutes. Makes 2 - 9" layers. - Velma Dethloff - 51 SILKEN GOLD CAKE 2 C. Spry 2-3/4 C. Sifted Flour 5 tsp. Salt (cake flour preferred) 1 tsp. Vanilla 25 tsp. Baking Powder 1 C. Sugar 3/4 C. Sugar 1¢t C. Milk 6 Egg Yolks Method: Combine Spry, salt and vanilla. Add 1 C. sugar gradually and cream until light and fluffy. Dissolve the 3/4 C. sugar in milk. Beat egg yolks until thick and light in color. Add to creamed mixture and beat thoroughly. Sift flour and baking powder three times. Add small amounts of flour to creamed mixture alter- nately with milk and sugar mixture, beating after each addition until smooth. Pour batter into two 9" pans greased with Spry pan-coat. Bake in moderate oven (350°) 25 minutes. Cup-cake pans may be used. - Laura S. Kontz - SOUR CREAM CAKE 1 C. Sour Cream 24C. Cake Flour 3 C. Margarine or Butter 1 tsp. Soda = C. Cocoa + tsp. Salt 2c. Sugar 1 C. Boiling Water Method: Cream shortening and sugar, add eggs, one at @ time and beat well. Sift flour and measure, adding cocoa and salt to flour. Sift three times, after which add alternately with sour cream to egg mixture. Add soda to boiling water and add to first mixture. Place in well greased 9" pans and bake 40 minutes at 350° - Carma Hatch - 52 SOUR CREAM CAKE 1 Egg, thoroughly beaten 1 tsp. Baking Powder 1 C. Sugar 1 Tb. Cocoa 4 Pt. Sour Cream 2 tsp.Melted Butter 1 tsp. Soda 14 Cc. Walnuts 4 tsp. Nutmeg te C. Seedless Raisins 1 tsp. Cinnamon is C. Sifted Flour Method: Beat egg, add sugar, add soda to cream, add to egg. Mix dry ingredients and sift three times. Add to egg mixture, beating thoroughly. Add butter, nuts and raisins. When using commercial sour cream add 1 Tb. lemon juice and let stand in warm place for an hour or more for best results. Bake about hO minutes at 350° in 1 large or 2 smaller loaf tins. -~ Emily Sims - SPONGE CAKE 4 Eggs 4 T). Water 200 Gr. Sugar (25 Grams - 1 tsp. Baking Powder 1 Tb.) | 200 Gr. Flour (20 Grams - 1 Tb.) Method: Beat eggs and sugar together until light and fluffy. Add flour gradually and alternately with water. (Flour should be sifted with baking powder). Bake at 375° until toothpick will come out clean. Test after 20 minutes. - Helene Nelson - oS THREE EGG CAKE 2C. Sifted Cake Flour 1¢ C. Sugar 3 tsp. Royal Baking Powder 1 tsp. Vanilla or 14 tsp. Calumet Eggs, separated ee Powder 3 C. Milk i tsp. Salt 2/3 C. Butter Method : Mix and sift flour, baking powder and salt. Cream shortening until soft and smooth. Gradually add 1 C. sugar, creaming until very fluffy. Beat in vanilla and well beaten yolks. Add flour alternately with milk, beating until smooth after each addition. Beat egg spate until stiff and then gradually beat in remaining + C. sugar. Fold egg whites thoroughly into cake Mattand Turn into a greased pan or 8 and bake: in square pan in moderate oven (350° F.) about 1 hour; in 2 layer (9") pans or in mffin pens in 375° oven for 20-25 minutes. Yield: 1(9") square, 2 (9") layers or 30 cup cakes. Frost with favorite icing. Note: Made with Royal Baking Powder this cake has a most delicious flavor. It is my favorite to use with sliced strawberries and whipped cream. - Frank W. Otterstrom - TOMATO SOUP CAKE 1C. Sugar ) cream together. 1 Tb. Butter ) 2cC. Flour 1 tsp. Cinnamon 1 tsp. Nutmeg 4 tsp. Salt Sift together and add sugar aaa butter. 1 Can Campbell Tomato Soup 4 tsp. Soda Mix well and add to above mixture. 1 C. Walnuts, chopped 1 C. Raisins Stir in last. FILLING: 1 Cake Philadelphia Cream Cheese 2 C. Powdered Sugar

Cook this with the app: pantry check, scaling, and the assistant.