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Ingredients Jump to Instructions ↓

  1. 2 c All-purpose flour

  2. 1 1/2 ts Baking powder

  3. 1/2 ts Baking soda

  4. 1 ts Salt

  5. 1 ts Cinnamon

  6. 1/2 c Spry (solid shortening)

  7. 1 1/4 c Sugar

  8. 3 lg Eggs

  9. 3/4 c Buttermilk; or -sour milk 1 ts Vanilla extract

  10. 1/2 c Nuts; chopped

  11. 1 c Fresh raspberries

  12. 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

  13. 8 inch layer pans. Bake in preheated

  14. 350 degree oven for 30-40 minutes. Cool on wire rack then frost. Pink raspberry frosting: Cream

  15. 1/3 cup butter or margarine,

  16. 1/2 tsp salt, Blend in

  17. 3 cups confectioners sugar altrnately with

  18. 2 T pureed raspberries and 2-3 tablespoons hot cream. Add

  19. 1 teaspoon vanilla, mix and frost cake. Pat Dwigans --

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