A-to-Z Challenge, family

Cake – of the almond variety with raspberry filling

Day 3 – #A-to-ZChallenge – A few of my favorite things

For those of you who are hoping for a tried and true recipe for this cake, sorry to disappoint. My best recipes come from my trusty Betty Crocker cookbook (circa 1990), or more recently, a search on the All Recipes website. So I really can’t admit to EVER making this kind of cake, but I would love to try.

Actually, one of the things that I find interesting about this quarantine existence is my unexplained need to make food from scratch. (Note to the Instagram generation – “from scratch” means no mixes, every ingredient is added separately).

I had to call my mom last week for the recipe in HER Betty Crocker cookbook (circa 1970) for Pineapple Upside Down Cake. Turns out, it’s quite similar to the recipe in my book, but there is this Dinette Cake recipe in her much older version that is simply the bomb. I actually think they forgot to mention the vanilla extract in my recipe, and instead of all purpose flour, it calls for cake flour. Not sure what the difference is, but just those two small adjustments is the difference between pretty good and awesome! But I do digress . . .

We have a local bakery (which is found in a local grocery store) that makes the most excellent almond cake with raspberry filling. It just happens to be my favorite – I even had this as my wedding cake. Don’t particularly care for buttercream frosting, but another vintage recipe comes from my mom’s recipe card stash. My Aunt Enie’s “Good Icing” recipe. I will share this recipe with you, as I really have made this in the past. It is the best frosting I have ever tasted.

a truly vintage recipe

I always said, the best recipes look well worn. And this one truly is.

UPDATE: Simply writing this post inspired me! Why not try to make the very cake that my daughter and I agree to be the best combination of flavors in cake, EVER! I did cheat a bit by using a white cake mix, but I added 2 tablespoons of almond extract, and WALA! Almond cake. I found a super simple recipe for raspberry filling, made a batch of Aunt Enie’s “Good Icing”. I have to tell you, this is the best cake I have ever eaten. Even better than the store bought one.

best cake EVER

4 thoughts on “Cake – of the almond variety with raspberry filling”

  1. Looks delicious! Quarantine has brought out a lot of inner bakers and domestic gods/goddesses in my surroundings too. I think cooking from scratch is life affirming and soul therapy. Great way to handle a crisis.


  2. Looks great! I’d have to eat it all myself, as my son wouldn’t like it, and I do not need that! I have been making a lot more from scratch too. I was given that cookbook in 1976 as a wedding present. I have a new edition now, just for the memories! I cut out the recipes I wanted, and one is for the Dinette cake. It that’s the one that makes a small cake, not two layer. It’s a simple yellow cake.
    (As you see, I “found” your blog again! I thought to go to my reflections post from 2018.)



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