Ingredients
- 3 eggs
- 260 gr raspberries (fresh)
- 250 gr all purpose flour
- 250 gr sugar
- 180 ml buttermilk
- 95 gr spry
- 65 gr nuts
- 7 gr baking powder
- 4 gr vanilla extract
- 3 gr salt
- 3 gr cinnamon
- 2 gr baking soda
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 20 cm layer pans. Bake in preheated 350 degree oven for 30-40 minutes. Cool on wire rack then frost. Pink raspberry frosting: Cream one third cup butter or margarine, half 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 ----
