2 c A-P flour
1 1/2 ts Baking powder
1/2 ts Baking soda
1 ts Salt
1 ts Cinnamon
1/2 c Shortening
1 1/4 c Sugar
3 lg Eggs
3/4 c Buttermilk or soured milk
1 ts Vanilla extract
1/2 c Nuts; chopped
1 c Fresh raspberries
Pink raspberry frosting *
A winner in the seniors division of the 1953 Pillsbury
bakeoff.
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" layer pans.
Bake @ 350°F/175°C 30-40 minutes; cool and frost.
* Pink Raspberry Frosting: Cream 1/3 cup butter or
margarine, 1/2 tsp salt, Blend in 3 cups confectioners
sugar alternately with 2 Tablespoons pureed raspberries
and 2-3 tablespoons hot cream. Add 1 teaspoon vanilla;
mix and frost cake.
