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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. 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 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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