RASPBERRY LEMON CAKE

Cake Ingredients:

•  3 cups shortening
•  4 large eggs
•  3 cups cake flour, sifted
•  2 1/2 teaspoons baking powder
•  1/2 teaspoon salt
•  1 cup milk
•  1 teaspoon almond extract
•  1 teaspoon vanilla extract
•  Lemon wedges and fresh raspberries for garnish

Filling Ingredients:

•  1 (16 oz) package frozen raspberries in sugar, thawed
•  1/3 cup granulated sugar
•  3 tablespoons cornstarch
•  1 teaspoon lemon juice
•  1 pint fresh raspberries, sliced (reserve some for garnish)

Boiled Frosting Ingredients:

•  1 1/2 cups sugar
•  1/2 cup water
•  1/2 teaspoon cream of tartar
•  1/8 teaspoon salt
•  4 egg whites
•  1/2 teaspoon almond extract

HOW TO MAKE:

Cake:

1.  Preheat oven to 375°F (190°C).
2.  Grease and line 3 (9-inch) round cake pans with wax paper. Grease and flour the paper.
3.  Beat shortening with an electric mixer until creamy. Gradually add sugar, beating well.
4.  Add eggs one at a time, beating well after each addition.
5.  Combine flour, baking powder, and salt. Add to shortening mixture alternately with milk, starting and ending with flour mixture. Mix well after each addition.
6.  Stir in almond and vanilla extracts.
7.  Pour batter into prepared pans and bake for 16-18 minutes, or until a toothpick comes out clean.
8.  Cool in pans for 10 minutes, then remove from pans and cool completely on wire racks.
9.  Slice each cake layer in half horizontally to make 6 layers.

Filling:

1.  Drain thawed raspberries, reserving the liquid. Strain to remove seeds. Add water to the liquid to make 1 1/4 cups.
2.  In a large saucepan, combine the liquid, fresh raspberries, sugar, cornstarch, and lemon juice. Mix well.
3.  Cook over medium heat until the mixture boils and thickens. Cool completely.
4.  Stir thawed raspberries into the cooled mixture. Set aside.

Boiled Frosting:

1.  In a heavy saucepan, combine sugar, water, cream of tartar, and salt. Cook over medium heat, stirring until clear.
2.  Cook without stirring until the mixture reaches 240°F (soft ball stage).
3.  While the syrup cooks, beat egg whites at high speed with an electric mixer until soft peaks form.
4.  Gradually add the hot syrup to the egg whites, beating constantly until stiff peaks form. Add almond extract and beat until thick enough to spread.

Assembly:

1.  Place one cake layer on a plate, cut side up, and spread with 2-3 tablespoons of filling. Repeat with remaining layers.
2.  Frost the top and sides of the cake with boiled frosting.
3.  Garnish with lemon wedges and fresh raspberries.

Enjoy your delicious cake with love of The Recipe Station!