Here is a couple of quick and easy cake recipes for you to start the new year off with.
What is nice about these recipes is you can use frozen raspberries and blueberry pie filling to make them. Plus as usual they are easy to make and taste great, too. These won’t last long in your house, at least I know they don’t last long in mine. Enjoy!
Blueberry Cake
2 cups sifted flour
1 cup sugar
2 teaspoons baking powder
1/2 teaspoons salt
� cup butter
2 eggs
� cup milk
1 teaspoon vanilla extract
1 (1 lb. 8 oz.) jar or can of blueberry pie filling
� cup sugar
Combine flour, 1 cup sugar, baking powder, and salt in bowl.
Cut in butter until mixture is crumbly. Reserve � cup of crumb mixture.
Beat together eggs, milk, and vanilla.
Add to remaining crumb mixture, stir well.
Spread into greased 13×9x2 inch cake pan.
Combine blueberry pie filling and � cup sugar.
Spread over top of batter in pan.
Sprinkle top with reserved crumb mixture.
Bake in a 325 degree oven for 45 minutes or until cake is done.
Cool in pan on a wire rack.
Can also be served in the morning as a coffee cake.
Raspberry Cake
2 10 ounce packages frozen red raspberries, thawed
1 3 ounce package raspberry flavored gelatin
2 � cups sifted flour
1 � cups sugar
3 teaspoons baking powder
� teaspoon salt
� cup shortening
1 cup milk
3 eggs
1 cup miniature marshmallows
Whipped cream or vanilla ice cream
Combine raspberries and gelatin and set aside.
Sift together flour, sugar, baking powder, and salt in bowl.
Add shortening, milk, and eggs.
Beat at low speed to blend.
Beat at medium speed for about 3 minutes or until batter is smooth.
Arrange marshmallows in a well greased 13×9x2 inch cake pan.
Pour batter over marshmallows.
Spoon raspberry mixture evenly over batter.
Bake in a 350 degree oven for 50 minutes or until cake is done.
Cool in pan on a wire rack.
Serve with whipped cream or vanilla ice cream.
