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

Cake

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

Pink Raspberry Frosting

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

Attribution

From the kitchen of Doris Ernst.