Raspberry Short Cake

Ingredients

• 2 c. sifted pastry flour
• ½ tsp. salt
• 2 level tsp. baking powder
• ½ c. butter
• Yolk of 1 egg
• ½ c. milk, or more as needed
• 1 c. raspberries
• ¼ c. sugar
• ½ c. butter
• White of 1 egg
• 1 c. raspberry pulp

Method

1. 1

   Sift together flour, salt, and baking powder.

2. 2

   Work in butter.

3. 3

   Beat egg yolk, add milk, and stir to a dough.

4. 4

   Divide into 2 parts, roll the larger part to fit a pan, spread berries and sugar, knead the second part and set over the berries.

5. 5

   Bake for about half an hour.

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 11. The excerpt below is the record exactly as published.

c. sugar 1 c. stoned and cut cherries, either black or white 1 c. chopped nuts 3 c. flour 3 tbsp. sourcream 3 eggs 1 tsp. soda 1 tsp. cinnamon V2 tsp. each of nutmeg and cloves ^tsp. salt Flavor with vanilla Cream the shortening and sugar, add the cream and eggs. Then the cherries. Next add the flour with which the spices, soda and salt has been sifted. Add the nuts last. — Lucy H. Ostler. CAKES 23 GOLD LOAF CAKE Yolks of 8 eggs llU c. sugar 2-3 c. water 2-3 c. butter 2V2 c. sifted pastry flour 3 level tsp. Royal B. P. 1 tsp. vanilla Sift the flour once, then measure, add the baking powder and sift three times. Sift the sugar, then measure. Cream the butter and sugar thoroughly. Beat the egg yolks with a dover egg beater until thick and lemon colored. Add these to the butter and sugar and stir thoroughly. Add the water and flour alternately then flavor and stir very hard. Put in a slow oven until raised to the top of the pan and then increase the heat and brown. Bake from 40 to 60 minutes in a loaf pan. A fine cake to bake when making angel food cake. — Mrs. C. L. Miller. RASPBERRY SHORT CAKE 2 c. sifted pastry flour SAUCE l/2 tsp. salt y2 c. butter 2 level tsp. baking powder 1 c. sugar y2 c. butter 1 c. raspberry pulp Yolk of 1 egg White of 1 egg y2 c. milk, or more as needed 1 c. raspberries '4 c. sugar Sif* together, three times, the flour, salt and B. P. Work in the butter. Beat the egg yolk, add the milk and stir to a dough, using more milk if needed. Divide into 2 parts, knead the larger part slightly and roll to fit a pan. Spread the berries over it and sugar. Knead the second part and set over the berries. Bake about half an hour. Serve with hot sauce. SAUCE — Cream the butter, add the sugai. Then gradually the marked sifted berry pulp. Add the whites of egg last, beaten dry. This makes a light fluffy sauce. — Mrs. Lorenzo Jensen. BROWNIE 1 c. sugar y2 c. flour lA c. melted butter j ■_> c. chopped nuts 2 eggs 1 tsp. vanilla 2 squares melted chocolate Beat eggs, add sugar, melted chocolate, butter etc. Bake in square tin, buttered and floured, for twenty minutes. — Mrs. Nathan Levina. 24 THE RELIEF SOCIETY COOK BOOK CHOCOLATE NOUGAT CAKE l2 c. shortening 2-3 c. raisins 1 c. sugar 1 j -2 c. flour 2 eggs 2-3 c. walnuts 2 sq. chocolate 1 tsp. vanilla 1 c. butter

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