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Preheat oven to 350F
Thoroughly grease a 9" square cake pan or fancy 10" tube pan.
Line bottom with waxed paper or dust lighty with flour.
1 (15 oz) can black Columbia raspberries
2 cups pre-sifted Monarch soft wheat flour
1 1/2 tsp. cream of tartar
3 tsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
1/2 cup shortening
3/4 cup evaporated milk
1/2 cup raspberry syrup
2 eggs
Drain well reserving syrup, can of raspberries.
Sift together into mixer bowl, flour, cream of tartar, baking powder, salt and sugar.
Add shortening.
Mix together milk and syrup.
Add 2/3 of liquid and beat for 2 minutes at medium speed of electric mixer or 300 strokes by hand.
Add to batter with remaining liquid, eggs.
Beat for 2 additional minutes.
Fold in drained raspberries.
Turn into prepared pan.
Bake for 45 to 55 minutes or until cake springs back when lightly touched.
Thoroughly grease a 9" square cake pan or fancy 10" tube pan.
Line bottom with waxed paper or dust lighty with flour.
1 (15 oz) can black Columbia raspberries
2 cups pre-sifted Monarch soft wheat flour
1 1/2 tsp. cream of tartar
3 tsp. baking powder
1/2 tsp. salt
1 cup granulated sugar
1/2 cup shortening
3/4 cup evaporated milk
1/2 cup raspberry syrup
2 eggs
Drain well reserving syrup, can of raspberries.
Sift together into mixer bowl, flour, cream of tartar, baking powder, salt and sugar.
Add shortening.
Mix together milk and syrup.
Add 2/3 of liquid and beat for 2 minutes at medium speed of electric mixer or 300 strokes by hand.
Add to batter with remaining liquid, eggs.
Beat for 2 additional minutes.
Fold in drained raspberries.
Turn into prepared pan.
Bake for 45 to 55 minutes or until cake springs back when lightly touched.
