I have used King Arthur flours for bread and cake for years, and am very anxious to try the unbleached cake flour as I am trying to eliminate unnecessary processing and chemicals in the food I prepare. The next cake I bake will be to celebrate my neighbors' 67th wedding anniversary. I want it to taste and be as good as it looks. I might even make the raspberry cake shown above. Hope I win, but in any event, thank you for this recipe.

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