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1¼ cups sugar
2 packages (10 - 12 oz. each) frozen raspberries
4 cups water
3 lemons
In a saucepan add sugar and frozen raspberries to 4 cups of water. Cook for 20 to 25
minutes, until sugar has dissolved, then mash the mixture thoroughly. Pour through
a strainer and discard pulp. Add the strained juice of three lemons. Stir.
2 packages (10 - 12 oz. each) frozen raspberries
4 cups water
3 lemons
In a saucepan add sugar and frozen raspberries to 4 cups of water. Cook for 20 to 25
minutes, until sugar has dissolved, then mash the mixture thoroughly. Pour through
a strainer and discard pulp. Add the strained juice of three lemons. Stir.
1 cup butter, softened
1½ cups sugar
6 large eggs
1¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon vanilla
1½ cups sugar
6 large eggs
1¾ cups all-purpose flour
½ teaspoon salt
1 teaspoon vanilla
1. Grease and flour a loaf pan. Preheat the oven to 325°F.
2. Cream the butter in a mixing bowl until soft, smooth, and fluffy. Add the sugar,
a little at a time, beating until light and fluffy.
3. Add the eggs, one at a time. Beat well after adding each egg.
4.With a wooden spoon, sift in the flour, salt, and vanilla. Mix well.
5. Spoon the batter into the loaf pan. Smooth the top with a spatula and bake the cake
for 1¼ or 1½hours.
6. Cool the cake in the pan for ten minutes. Turn the cake up-side down onto a cooling rack.
Recipes courtesy of Kate Macdonald Butler, granddaughter of L.M. Montgomery.
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