Raspberry Nut Cake

From the kitchen of Doris Ernst

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 cup Crisco
1 1/4 cups granulated sugar
3 eggs
3/4 cup buttermilk or sour milk
1 teaspoon vanilla extract
1/2 cup nuts
1 cup fresh raspberries

Pink Raspberry Frosting:
1/3 cup butter or margarine, softened
1/2 teaspoon salt
3 cups confectioners' sugar
2 tablespoons pureed raspberries
3 tablespoons cream, warm
1 teaspoon vanilla extract

Mix dry ingredients. Cream sugar and Crisco. Add eggs and vanilla extract. Add dry mixture alternately with milk. Fold in nuts and raspberries. Pour into 2 well greased 8-inch layer pans. Bake at 350 degrees F for 30 to 40 minutes. Cool and frost.

Pink Raspberry Frosting: Cream butter or margarine and salt, and blend in confectioners' sugar alternately with pureed raspberries and 2 to 3 tablespoons hot cream. Add vanilla extract; mix and frost cake.