One of a dozen berry recipes featured in the October issue!
Partridgeberry Spice Cake
1/2 cup butter
1 cup sugar
1 egg, beaten
1 1/4 cups flour
1/2 tsp cloves
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/4 tsp salt
1/2 cup walnuts, chopped
1 cup raisins, plumped in warm water, then drained
1 cup partridgeberries (frozen or fresh)
1/4 cup water
Preheat oven to 350°F.
Cream butter and sugar. Stir in beaten egg. In a separate bowl, combine flour, cloves, baking soda, baking powder, cinnamon and salt. Stir in nuts, raisins and partridgeberries. Gradually mix into creamed mixture, adding alternately with water, until all is incorporated in a cake batter. Pour into a greased 9.5-inch flute pan or 9 x9 square baking pan. Bake for 50-60 min., until tester comes out clean.
