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Raspberry Upside Down Cake:


2 cups fresh or frozen raspberries
Small box lemon custard or pudding (cooked as for a pie)--(I only use about half in the recipe)

1 3/4 cups flour
1/2 tsp. salt
1/4 cup shortening
3/4 cup sugar
2 tsp. baking powder
1 egg
1/2 cup milk
1 tsp. lemon or orange rind



Preheat oven to 350*.
Layer raspberries over bottom of 8X8 inch baking dish
Spread lemon custard over raspberries.
Cover lemon custard with topping.
Bake at 350* for 45 minutes.

Delicious warm, with vanilla ice cream on top!



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