Daddy's Raspberry Cake recipe
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Ingredients
- 1 teaspoon vegetable shortening (such as Crisco®) 1 tablespoon all-purpose flour, or as needed 2 cups all-purpose flour 2 teaspoons baking powder ½ teaspoon salt 1 ¼ cups white sugar ½ cup unsalted butter, softened 3 large eggs 1 teaspoon vanilla extract ⅔ cup milk 1 cup fresh raspberries, divided 1 (16 ounce) container cream cheese frosting, or as needed
Nutrition Info
- 645.8 caloriescarbohydrate: 93 gcholesterol: 101.9 mgfat: 28.2 gfiber: 1.9 gprotein: 6.6 gsaturatedFat: 13.4 gservingSize: -sodium: 439.8 mgsugar: 63.8 gtransFat: : -unsaturatedFat: : -
Directions Daddy's Raspberry Cake
Directions
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Preheat the oven to 350 degrees F (175 degrees C). Grease the entire bottom and sides of a 9-inch cake pan with shortening on a paper towel. Shake 1 tablespoon flour onto the pan until shortening is covered, turn pan over and lightly tap the bottom to remove excess flour.
Sift 2 cups flour, baking powder, and salt together in a medium bowl.
Cream sugar and butter together in a separate large bowl. Add eggs, 1 at a time, mixing thoroughly after each addition. Add vanilla extract and mix for 2 minutes. Add 1/2 of the flour mixture and mix thoroughly. Mix in milk. Mix in remaining flour mixture. Add 1/2 to 3/4 of the raspberries and mix until fully blended, mixture should be light pinkish red to purple in color. Pour into the prepared cake pan.
Bake in the preheated oven until lightly golden brown and a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool completely, about 30 minutes. Frost as desired and decorate with remaining raspberries.