Anne Shirley’s Liniment Cake (Raspberry Cake)

L.M. Montgomery’s books are sprinkled with delicious references to baking, especially cakes. Remember Anne’s disastrous liniment cake? With her birth date upcoming, November 30th, it is only fitting to offer this recipe – perfect for any birthday celebration. Rest assured; this recipe includes vanilla - not liniment.

Prep time: 25 minutes

Cook time: 25-30 minutes at 350° F (180° C)

Cake ingredients:

• 1/2 cup (120 g) butter, melted, plus more for greasing
• 2 cups (220 g) sifted all-purpose flour, plus more for the pans
• 1 tablespoon (15 ml) baking powder
• pinch salt
• 1-1/4 cups (250 g) granulated sugar
• 1 cup (235 ml) 2% milk
• 3 large eggs
• 2 teaspoons pure vanilla extract
• Fresh raspberries (optional garnish)

Creamy butter frosting ingredients:

• 1 cup (240 g) unsalted butter, softened
• 3 cups (360 g) confectioners’ sugar
• 1/8 teaspoon salt
• 1-1/2 teaspoons pure vanilla extract
• 3 tablespoons (45 ml) heavy cream
• 2 or 3 drops red food coloring (optional)

Directions: 

• Preheat the oven to 350° F (180° C). Grease two 9-inch cake pans, then flour the pans. Set them aside.
• To make the cake: add the flour, baking powder, salt and sugar to a large bowl. Mix.
• Add melted butter and milk to the flour mixture and stir with a wooden spoon.
• Beat the mixture for 1 minute with an electric mixer.
• Break the eggs into a small bowl. Add the eggs and vanilla extract to the cake batter, then beat with the mixer for another 3 minutes, constantly scraping down the sides of the bowl with a rubber spatula.
• Pour the cake batter evenly into the 2 cake pans. Bake for 25 to 30 minutes.
• Test the cakes with a toothpick. When done, use oven mitts to remove from the oven. Let cool in the pans for 10 minutes.
• Slide the blade of a metal spatula around the edges of the cake to loosen from the pans. 
• Place cakes on cooling rack(s). Let the 2 layers cool completely.
• For the frosting: Place softened butter in a bowl and cream with an electric mixer.
• Gradually add the confectioners’ sugar until it is all combined.
• Mix in the salt, vanilla extract, cream and food coloring. Beat on low speed with an electric mixer for 10 minutes, until frosting is silky.
• With a spatula, spread about one-third of the frosting between the 2 cake layers. Use the remaining two-thirds to cover the top and sides of your cake.
• Garnish with fresh raspberries or as you desire.

Recipe source: The Anne of Green Gables Cookbook, Kate MacDonald and L.M. Montgomery