Boston Cranberry Recipes, 1910s

Cranberry Short Cake Recipe

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.

Related Recipe
Cranberry Upside Down Cake

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