July Foodie Holidays: Week 4

July 22: Penuche Fudge Day
July 23: Vanilla Ice Cream Day
July 24: Tequila Day
July 25: Hot Fudge Sundae Day
July 26: Coffee Milkshake Day, Bagelfest Day
July 27: Crème Brûlée Day, Scotch Day
July 28: Milk Chocolate Day
July 29: Chicken Wing Day, Lasagna Day
July 30: Cheesecake Day
July 31: Cotton Candy Day, Raspberry Cake Day

Another recipe from my mom, although it feels a little like cheating, because it's not really raspberry cake, so much as cake with raspberry sauce. Anyway, it's delicious. (I should double-check with her, though, because I don't believe she uses margarine anymore to cook with, and I don't know if it affects this particular recipe or not to substitute butter. Don't be afraid to ask your contributors for clarification, or to test the recipes yourself if you have the time!)

Pound Cake

1/2 lb margarine

1/2 C. Crisco

3 C. sugar

5 eggs

3 C. flour

1/2 tsp. baking powder

1 C. milk

1 tsp. vanilla

1 1/2 tsp. almond extract

Directions: Cream first three ingredients together well. Add the eggs one at a time. Alternately add the flour/baking powder and the milk. Add the vanilla and almond extract. Bake in a greased and floured tube (angel food) pan at 350ºF for 1 hour 20 minutes. Cool 2 hours (NOT upside down.) Serve with raspberry sauce.

Raspberry Sauce

2 10 oz. packages frozen raspberries

1 C. water

1 C. sugar

4 Tbsp. corn starch

2 Tbsp. lemon juice

Directions: Reserving the juice, drain the thawed raspberries. Combine the juice, water, sugar and corn starch in a saucepan, cooking and stirring constantly until thickened. Stir in the lemon juice and the raspberries. Cool slightly. Serve warm over pound cake