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!