Washington Pie with Raspberry Jam Filling

A comforting and simple cake with soft layers filled with sweet raspberry jam, perfect for any occasion.

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Prep Time 10

Cook Time 30

Total Time 1 40

Servings: 8 servings

Course: Cake, Dessert

Cuisine: American

Calories: 340

Cake Ingredients

2 cups sifted cake flour Sift well before measuring for best results.
2.5 teaspoons baking powder
0.5 teaspoon salt
1 cup granulated sugar
1/3 cup vegetable shortening Can be substituted with butter for a richer flavor.
3/4 cup milk, divided Use whole, 2%, or evaporated milk.
1 large egg
1 teaspoon vanilla extract Almond extract can be used for a nutty note.
1/2 cup red raspberry preserves Can be replaced with other fruit preserves.
Butter and flour for the pans Ensure pans are well prepared to prevent sticking.
Confectioners' sugar for dusting Optional, can be mixed with cinnamon for added flavor.

Preparation

Heat the oven to 350°F and prepare two 8-inch round cake pans by buttering and flouring them.
Sift the cake flour, baking powder, salt, and sugar into a mixing bowl.

Mixing the Batter

Add vegetable shortening, 1/2 cup of milk, and vanilla to the dry mixture and mix until combined.
Beat the batter for 2 minutes, then add the remaining 1/4 cup of milk and the egg. Beat for 2 more minutes until smooth.

Baking

Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes.
Check for doneness with a toothpick and ensure the tops spring back when touched.

Cooling and Assembling

Let the cakes cool in the pans for 5 minutes, then turn them out onto a wire rack to cool completely.
Spread raspberry preserves on the bottom layer, top it with the second layer, and dust with confectioners' sugar before serving.

Ensure to cool cake layers completely before assembly to avoid melting the jam. The recipe is easy to follow and great for beginner bakers.