Email to Stella      

Raspberry: Raspberry Nut Cake

Source of Recipe

Dorothy Frost


List of Ingredients

2 C. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 C. Crisco
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

Pink Raspberry Frosting:

1/3 C. butter or margarine, softened
1/2 tsp. salt
3 C. confectioners' sugar
2 T. pureed raspberries
3 T. cream, warm
1 tsp. vanilla




Recipe

Mix dry ingredients. Cream sugar and Crisco. Add eggs and
vanilla. Add dry mixture alternately with milk. Fold in nuts and raspberries. Pour into 2 well greased 8" layer pans. Bake at 350ºF for 30-40 minutes. Cool and frost.

Pink Raspberry Frosting:

Cream butter or margarine and salt, and blend in confectioners' sugar alternately with pureed raspberries and 2-3 tablespoons hot cream. Add vanilla; mix and frost cake.