Raspberry Nut Cake
Raspberry Nut Cake recipe
Yield
12 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| ½ | teaspoon |
baking soda
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
cinnamon
|
|
| ½ | cup |
vegetable shortening
|
*
|
| 1 ¼ | cups |
sugar
|
|
| 3 | large |
eggs
|
|
| ¾ | cup |
buttermilk
or sour milk |
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
nuts
|
|
| 1 | cup |
raspberries
fresh |
|
| Frosting | |||
| ⅓ | cup |
butter
or margarine, softened |
|
| ½ | teaspoon |
salt
|
|
| 3 | cups |
powdered sugar
|
|
| 2 | tablespoons |
raspberries
pureed |
|
| 3 | tablespoons |
cream
warm |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 2.5 | ml |
baking soda
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
cinnamon
|
|
| 118 | ml |
vegetable shortening
|
*
|
| 296 | ml |
sugar
|
|
| 3 | large |
eggs
|
|
| 177 | ml |
buttermilk
or sour milk |
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
nuts
|
|
| 237 | ml |
raspberries
fresh |
|
| Frosting | |||
| 79 | ml |
butter
or margarine, softened |
|
| 2.5 | ml |
salt
|
|
| 7.1E+2 | ml |
powdered sugar
|
|
| 3E+1 | ml |
raspberries
pureed |
|
| 45 | ml |
cream
warm |
|
| 5 | 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.
