|
Fresh Raspberry Cake
Cream together:
1/2 cup butter or safflower oil
2/3 cup honey
Add and beat until light and fluffy:
2 eggs
Mix together dry ingredients:
2 cups organic white or whole wheat pastry flour
2 tsp baking powder
Alternately add the dry with:
2 Tbsp cream or milk
Mix thoroughly and fold in:
1/2 pt fresh raspberry (or 1 cups froxzen)
Batter will be very thick. Spread in a greased and floured 8
inch square baking pan. Bake at 325 for 25 to 30 minutes. Serve
with whip cream or ice cream and extra berries!
|
