Daily Archives: August 26, 2011

Raspberry Dinette Cake

Note by Phyllis Brown:  I have used this dinette cake recipe for many years – when Ritchey and I were first married – and now that there’s just the two of us once again.  A large cake lasts forever, but this size is just about right!  I added raspberries and a little Framboise for an extra touch!  Icing is too sweet for me, but I love a fruit topping!  A toast of Framboise with the cake made it perfect!

Raspberry Dinette Cake

  • butter for greasing the cake pan
  • 12 ounces frozen raspberries, thawed and drained
  • 2 teaspoons Framboise
  • 1 cup plus 1 teaspoon sugar
  • 1 1/4 cups flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup milk
  • 1/3 cup shortening
  • 1 egg
  • 1 teaspoon vanilla

Heat oven to 350 degrees.  Generously grease a 9-inch cake pan with butter.  Add drained raspberries.  Sprinkle the 1 teaspoon sugar and 2 teaspoons Framboise over the berries.

Measure all remaining ingredients into a large mixing bowl.  Blend 1/2 minute on low speed, scraping bowl constantly.  Beat 3 minutes at high speed.  Pour into pan.  Bake 40 to 45  minutes or until wooden pick inserted in center comes out clean.  Cool 10 minutes before carefully turning out on a wire rack.  Put rack on cookie sheet to catch raspberry juice.  Enjoy!

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