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 Spry (solid 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
A senior winner in the 1953 Pillsbury bakeoff. Sift together the flour, baking powder, soda, salt and cinnamon. Cream together the Spry (solid shortening) and sugar. Add eggs, milk and vanilla; beat very well until smooth. Fold in nuts and raspberries. Pour into 2 well greased 8 inch layer pans. Bake in preheated 350 degree oven for 30-40 minutes. Cool on wire rack then frost. Pink raspberry frosting: Cream 1/3 cup butter or margarine, 1/2 tsp salt, Blend in 3 cups confectioners sugar altrnately with 2 T pureed raspberries and 2-3 tablespoons hot cream. Add 1 teaspoon vanilla, mix and frost cake. Pat Dwigans —–