Raspberry Nut Cake

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, softened
• 1/2 teaspoon salt
• 3 cups confectioners' sugar
• 2 tablespoons pureed raspberries
• 3 tablespoons cream, warm
• 1 teaspoon vanilla extract

Instructions

1. Cake: 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 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.