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.
 
 
"I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: