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Raspberry-Nut Cake Recipe

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Category:
Category:
Ingredients:  
Ingredients:  
2 cups flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 cup shortening
1-1/4 cups cups sugar
3 eggs
3/4 cup buttermilk
1 tsp vanilla
1/2 cup chopped walnuts
2 cups fresh raspberries
Directions:
Directions:
Preheat oven to 350º (or 325º if using a glass loaf pan). Sift the flour, measure and sift again with baking powder and baking soda; set aside. Using the large bowl of your electric mixer, thoroughly cream together the shortening and sugar. Add the eggs, one at a time, beating after each is added. Beat for 1 minute. Add the flour mixture alternately with the milk and vanilla, mixing at slow speed after each addition. Fold in the chopped nuts and raspberries. Pour the batter into two deep 8- or 9-inch round pans or a loaf pan. Pans should be well greased and lightly floured. Bake about 30 to 40 minutes for the layer cakes, 50 to 60 for the loaf pan.
Personal Notes:
Personal Notes:
Serve this delicious cake warm or cooled, topped with whipped cream or ice cream, and garnish with fresh berries.

 

 

 

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