Arbor Hill Raspberry Dessert 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
- 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.
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.