2 c Flour

1 1/2 ts Baking powder

1/2 ts Soda

1 ts Salt

1 ts Cinnamon

1/2 c Crisco

1 1/4 c Sugar

3 Eggs

3/4 c Buttermilk or sour milk

1 ts Vanilla

1/2 c Nuts

1 c Fresh raspberries

———————————-FROSTING———————————- 1/3 c Butter or margarine; soften

1/2 ts Salt

3 c Powdered sugar

2 tb Pureed raspberries

3 tb Cream; warm

1 ts Vanilla

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 350~ 30-40 minutes.
Cool and frost.
Pink Raspberry Frosting: Cream butter or margarine, salt, and blend in cups confectioners sugar alternately with pureed raspberries and 2-3 tbls hot cream.
Add vanilla, mix and frost cake.
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