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Raspberry Nut Cake

RG

Ingredients

Cake

  • 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

Instructions

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

From the kitchen of Doris Ernst.


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