Raspberry Nut Cake
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.
My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)