Ingredients

2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. soda
1 tsp. salt
1 tsp. cinnamon
1/2 C. shortening
1 1/4 C. sugar
3 eggs
3/4 C. buttermilk or sour milk
1 tsp. vanilla
1/2 C. nuts
1 C. fresh raspberries
Frosting
1/3 C. butter or margarine; soften
1/2 tsp. salt
3 C. powdered sugar
2 Tbsp. pureed raspberries
3 Tbsp. cream; warm
1 tsp. vanilla

Cooking Instructions

Mix dry ingredients. Cream sugar and shortening. Add eggs and vanilla. Add dry mixture alternately with milk. Fold in nuts and raspberries. Pour into 2 well greased 8 inch layer pans. Bake 350 30-40 minutes. Cool and frost. Pink Raspberry Frosting: Cream butter or margarine, salt, and blend in C. confectioners sugar alternately with pureed raspberries and 2-3 Tbls. hot cream. Add vanilla, mix and frost cake.
 
 
"All flesh is not the same flesh, but there is one flesh of men, and another flesh of beasts, and another flesh of birds, and another of fish." (1Corinthians 15:39)