This sounded delicious, but it has no picture. It is also from the 1934 Swans Down Cake Secrets pamphlet I’ve been blogging from lately.I love Raspberries.
3 cups sifted Swans Down Cake Flour
3 tsp. Calumet Baking Powder
1 tsp. salt
1/2 cup butter or other shortening
3/4 cup milk
2 quarts crushed, sweetened raspberries
Sift flour once, measure, add baking powder and salt, and sift again. Cut in shortening; add milk all at once and stir carefully until all flour is dampened. Then stir vigorously until mixture forms a soft dough and follows spoon around bowl. Turn out immediately on slightly floured board and knead 30 seconds. Roll 1/4 inch thick into sheet, 16×8 inches. Cut in half. Fit one half into well-greased 8x8x2 inch pan; brush with melted butter. Fit second layer of dough into pan; brush with melted butter. Bake in hot oven (450F) 15 – 20 minutes. Spread soft butter and raspberries between halves and on top of cake. Garnish with whipped cream. Serves 8.