Nutty Raspberry Nut Cake
Ingredients
2 C. all-purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 C. shortening
1 1/4 C. sugar
3 large eggs
3/4 C. buttermilk or sour milk
1 tsp. vanilla extract
1/2 C. nuts; chopped
1 C. fresh raspberries
Pink raspberry frosting
Cooking Instructions
Sift first 5 ingredients together. Cream shortening with sugar until creamy and fluffy. Add beaten eggs and mix well. Add dry ingredients alternately with milk and mix until smooth. Stir 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 1/3 C. butter or margarine, 1/2 tsp. salt, Blend in 3 C. confectioners sugar with 2 Tbls. pureed raspberries and 2-3 Tbls. hot cream. Add 1 tsp. vanilla; mix, frost cake.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)