Raspberry Cake

Growing up, every year my mother would ask me what I wanted for my birthday cake.   Being born in July made it perfect timing for one of my favorites -- Raspberry Cake.  This is a very moist cake with a naturally colored pink frosting that is absolutely delicious.   Thanks Mom!!

If you’re wondering about finding sour milk the easiest  way is to take some fresh milk and mix with a little white vinegar or some lemon juice.   

2 cups flour

1 ¼ cup sugar

3 eggs

1 ½ tsp baking powder

½ cup Crisco shortening

¾ cup sour milk

½ tsp baking soda

1 tsp vanilla

1 tsp salt

1 tsp cinnamon

1 cup raspberries

Sift together dry ingredients.  Blend Crisco and sugar.  Add eggs, one at a time.  Add flour alternately with sour milk and vanilla.  Add raspberries.  Fold into a 9" x 13" oblong pan or two round 9" cake pans and cook at 350 for 30 to 40 minutes in the oblong pan or for 30 to 35 minutes in the round pans.

Frosting:

1/3 cup unsalted butter, softened

3 cups confectioners’ sugar

1 tsp vanilla

3 tbsp pureed raspberries (seeds removed)

2 to 3 tbsp hot milk

Cream butter.  Blend in confectioners’ sugar and pureed raspberries and add the hot milk.  Add vanilla.