Recipes

Arbor Hill Raspberry Dessert Cake

Cake:

• 1 1/4 cup All Purpose Flour
• 1 cup Sugar
• 1/3 cup Shortening
• 3/4 cup Milk
• 1 1/2 tsp. Baking powder
• 1 tsp. Vanilla
• 1/2 tsp. Salt
• 1 Large Egg

Filling:

• 1 - 10 oz. Jar of Arbor Hill Raspberry Preserve

Glaze:

• 3 Tbls. Butter
• 1 cup Powdered Sugar
• 3/4 tsp. Vanilla
• 1-2 Tbls. Hot Water

Cake: Heat oven to 350 . Grease bottom & sides of 9” round cake pan with shortening & lightly flour. Beat all ingredients in large bowl with electric mixer on low speed 30 seconds, scraping bowl constantly. Then beat on high speed 3 minutes scraping bowl occasionally.

Pour batter into pan. Bake 30-35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes and remove from pan. Cool completely.

Filling: Empty Arbor Hill Raspberry Preserve into bowl & warm in microwave to thin, about 30 seconds on high. Add small amount of water & Stir, should not be to thin – just enough too easily spread.

Glaze: Melt butter; stir in sugar & vanilla. Stir in water, 1 tsp. at a time until smooth. Split cake across center and remove top carefully. Spread filling evenly. Replace top. Complete with white glaze. Refrigerate until time to serve.