Ingredients
- 3 eggs
- 1/2 crisco
- 260 gr raspberries (fresh)
- 250 gr flour
- 250 gr sugar
- 180 ml buttermilk
- 70 gr nuts
- 7 gr baking powder
- 4 gr vanilla
- 3 gr salt
- 3 gr cinnamon
- 2 ml soda
----------------------------------FROSTING--------------------------------- one third c Butter or margarine; soften half ts Salt 3 c Powdered sugar 2 tb Pureed raspberries 3 tb Cream; warm 1 ts Vanilla Mix dry ingredients. Cream sugar and crisco. Add eggs and vanilla. Add dry mixture alternately with milk. Fold in nuts and raspberries. Pour into 2 well greased 20 cm layer pans. Bake 180ºC 30-40 minutes. Cool and frost. Pink Raspberry Frosting: Cream butter or margarine, salt, and blend in cups confectioners sugar alternately with pureed raspberries and 2-3 tbls hot cream. Add vanilla, mix and frost cake. ----
