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Raspberry Nut Cake

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Submitted by spacy

Raspberry Nut Cake recipe

YIELD

12 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

2 473
1 ½ 7.5
TEASPOONS ML BAKING POWDER
½ 2.5
TEASPOON ML BAKING SODA
1 5
TEASPOON ML SALT
1 5
TEASPOON ML CINNAMON
½ 118
1 ¼ 296
CUPS ML SUGAR
3 3
LARGE LARGE EGGS
¾ 177
CUP ML BUTTERMILK
or sour milk
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML NUTS
1 237
CUP ML RASPBERRIES
fresh
Frosting
79
CUP ML BUTTER
or margarine, softened
½ 2.5
TEASPOON ML SALT
3 7.1E+2
CUPS ML POWDERED SUGAR
2 3E+1
TABLESPOONS ML RASPBERRIES
pureed
3 45
TABLESPOONS ML CREAM
warm
1 5
TEASPOON ML VANILLA EXTRACT

Directions

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℉ (180℃) F 30 to 40 minutes.

Cool and frost.

Pink Raspberry Frosting:

Cream butter or margarine, salt, and blend in cups confectioners sugar alternately with puréed raspberries and 2 to 3 tablespoons hot cream.

Add vanilla, mix and frost cake.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 391 24% from fat
 % Daily Value *
Total Fat 10g 16%
Saturated Fat 5g 23%
Trans Fat 0g
Cholesterol 70mg 23%
Sodium 391mg 16%
Total Carbohydrate 24g 24%
Dietary Fiber 2g 8%
Sugars g
Protein 11g
Vitamin A 5% Vitamin C 5%
Calcium 5% Iron 9%
* based on a 2,000 calorie diet How is this calculated?
 

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