Raspberry Cake for the Pickin’
The raspberries are abundant right now. I went out and picked to my heart’s content. I love to eat them with a touch of whipped cream. Unfortunately, my husband rather eat them in a cake. Being the nice wife that I am, I whipped up a delicious raspberry cake, not that I mean to brag, but really, it is quite tasty. I served it warm, with a handful of fresh raspberries (as I said they are in abundance), and a little whipped cream. Yum!!
Fresh Raspberry Cake
1 ½ cups flour 1 tsp. bak. powder
½ tsp. salt 2 eggs separated
½ c. shortening ( part butter)
1 cup sugar 1/3 cup milk
1 tsp. lemon juice
2 cups raspberries-do not wash
1. Sift flour, bak. powder and salt 3 times.
2. Beat egg whites til stiff. Set aside.
3. Cream shortening with sugar and add
egg yolks, beating well.
4. Add dry ingredients alternately with
milk.
5. Fold in egg whites, lemon juice, and add
raspberries last. I only put a cup in the batter, and then pour the rest on top.
6. Sprinkle batter with sugar before baking.
Bake in tube pan – 350ْ for 30-45 minutes.
This looks delicious!
Thanks, give it a try, it is very good! Not too sweet, the raspberries are evident in every bite.