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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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RASPBERRY YOGURT CAKE This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Crawford Estate in Irving, Texas in 1982. Ingredients:
1/2 cup raspberry yogurt |
2-1/2 cups flour |
3 teaspoons baking powder |
1/4 cup oil |
3/4 cup granulated sugar |
1 teaspoon vanilla extract |
2 eggs |
1 cup raspberry preserves |
Directions:
1. Mix all ingredients together except preserves and beat well until smooth.
2. Pour into greased round cake pan and bake for 45 minutes.
3. Heat preserves in saucepan stirring constantly until almost boiling.
4. Remove from heat and cool 2 minutes then spread over cake then cool before serving.
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