Raspberry Nut Cake

2 c All-purpose 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 sour milk
1 ts Vanilla extract
1/2 c Nuts; chopped
1 c Fresh raspberries
Pink raspberry frosting:

Sift first 5 ingredients together. Cream shortening (SPRY) 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 inch layer pans. Bake 350 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

Raspberry Nut Cake printer friendly version located here. (Just the recipe. Nothing else.)
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