Cranberry Short Cake Recipe
Boston Cranberry Recipes, 1930s
2 cups flour
4 teaspoons baking powder
1 teaspoon salt
2 1/2 tablespoons shortening
1 cup milk or water
1 to 2 tablespoons melted butter
ten-minute cranberry sauce
Sift flour, salt and baking powder together; cut-in shortening with knife; add the milk or water. Roll on slightly floured board; cut to make two layers for cake pans or individual portions. Place one layer in pan, spread with melted butter; cover with other layer and bake in hot oven 400 to 450 degrees Fahrenheit for 15 to 20 minutes. While hot, place ten-minute cranberry sauce between layers and on top. Serve hot with either plain or whipped cream.
Handy sponge layers sold by your local grocer or baker may also be used.
