RASPBERRY NUT CAKE WITH PINK RASPBERRY FROSTING

FOR THE CAKE:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1/2 cup shortening
1 1/4 cups sugar
3 large eggs
3/4 cup buttermilk (or sour milk)
1 tsp vanilla extract
1/2 cup nuts, chopped
1 cup fresh raspberries
FOR THE PINK RASPBERRY FROSTING:
1/3 cup butter or margarine, softened
1/2 tsp salt
3 cups confectioners' sugar
2 Tablespoons pureed raspberries
2 to 3 tablespoons cream, heated (as needed)
1 teaspoon vanilla

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Well grease 2 (8-inch) layer cake pans.

Sift first 5 ingredients together; set aside.

Cream shortening (SPRY) with sugar until creamy and fluffy. Add beaten eggs and mix well. Add dry ingredients alternately with buttermilk and mix until smooth. Stir in nuts and raspberries. Pour into prepared pans.

Bake 350 degrees F for 30-40 minutes; cool and frost.

TO MAKE THE PINK RASPBERRY FROSTING:
Cream butter and 1/2 tsp salt together. Blend in confectioners' sugar alternately with pureed raspberries and hot cream. Mix in 1 teaspoon vanilla and frost cake.

Source: Winner in the seniors division of the 1953 Pillsbury Bakeoff