Raspberry Nut Cake - Revision history

Tzane at 14:43, 18 December 2021

2021-12-18T14:43:52Z

← Older revision		Revision as of 08:43, 18 December 2021
Line 14:		Line 14:
	<nowiki>*</nowiki> Can use sour cream instead of buttermilk. Or you can add 2 tsp, vinegar to		<nowiki>*</nowiki> Can use sour cream instead of buttermilk. Or you can add 2 tsp, vinegar to
	3/4 c. milk and stir, instead of buttermilk.		3/4 c. milk and stir, instead of buttermilk.


	<center><u>PINK RASPBERRY FROSTING</u></center>		<center><u>PINK RASPBERRY FROSTING</u></center>

Tzane at 14:43, 18 December 2021

2021-12-18T14:43:27Z

← Older revision		Revision as of 08:43, 18 December 2021
Line 5:		Line 5:
	1 tsp. cinnamon 3/4 c. buttermilk *		1 tsp. cinnamon 3/4 c. buttermilk *
	1/2 tsp. baking soda 1 tsp. vanilla		1/2 tsp. baking soda 1 tsp. vanilla
	1/2 c. chopped pecans		1/2 c. chopped pecans
	1 c. fresh raspberries		1 c. fresh raspberries

	Sift flour, baking powder, salt, cinnamon, and baking soda together. Set aside. In a large second bowl, cream sugar, shortening and eggs. Set aside. In third bowl, combine buttermilk and vanilla.		Sift flour, baking powder, salt, cinnamon, and baking soda together. Set aside. In a large second bowl, cream sugar, shortening and eggs. Set aside. In third bowl, combine buttermilk and vanilla.

Tzane at 14:41, 18 December 2021

2021-12-18T14:41:48Z

← Older revision		Revision as of 08:41, 18 December 2021
Line 18:		Line 18:
	<center><u>PINK RASPBERRY FROSTING</u></center>		<center><u>PINK RASPBERRY FROSTING</u></center>

	1/3 c. butter ~~   3~~ c. sifted powdered sugar		1/3 c. butter 3 c. sifted powdered sugar
	1 tsp. vanilla ~~ ~~ ~~   2~~ tbsp. pureed raspberries		1 tsp. vanilla  2 tbsp. pureed raspberries
	1/4 tsp. salt  ~~   ~~ 2 or 3 tbsp. hot heavy whipping cream		1/4 tsp. salt  2 or 3 tbsp. hot heavy whipping cream

	Beat all ingredients until light and fluffy.		Beat all ingredients until light and fluffy.
	</poem>		</poem>

Tzane at 14:39, 18 December 2021

2021-12-18T14:39:35Z

← Older revision		Revision as of 08:39, 18 December 2021
Line 1:		Line 1:
			<poem>
			2 c. flour       1-1/4 c. sugar
	2 c. flour 1-1/4 c. sugar		1-1/2 tsp. baking powder 1/2 c. shortening
			1 tsp. salt      3 eggs
	1-1/2 tsp. baking powder 1/2 c. shortening

	1 tsp. salt 3 eggs

	1 tsp. cinnamon 3/4 c. buttermilk *		1 tsp. cinnamon 3/4 c. buttermilk *

	1/2 tsp. baking soda 1 tsp. vanilla		1/2 tsp. baking soda 1 tsp. vanilla

	1/2 c. chopped pecans		1/2 c. chopped pecans

	1 c. fresh raspberries		1 c. fresh raspberries


	Sift flour, baking powder, salt, cinnamon, and baking soda together. Set aside. In a large second bowl, cream sugar, shortening and eggs. Set aside. In third bowl, combine buttermilk and vanilla.		Sift flour, baking powder, salt, cinnamon, and baking soda together. Set aside. In a large second bowl, cream sugar, shortening and eggs. Set aside. In third bowl, combine buttermilk and vanilla.


	Alternately, add liquid and dry ingredients into the creamed mixture. Blend after each addition. Add nuts. Fold in raspberries. Pour into 8" round layer pans, well-greased and lightly floured. Bake at 350 deg. for 30-40 minutes. Frost with Pink Raspberry Frosting.		Alternately, add liquid and dry ingredients into the creamed mixture. Blend after each addition. Add nuts. Fold in raspberries. Pour into 8" round layer pans, well-greased and lightly floured. Bake at 350 deg. for 30-40 minutes. Frost with Pink Raspberry Frosting.


	<nowiki>*</nowiki> Can use sour cream instead of buttermilk. Or you can add 2 tsp, vinegar to		<nowiki>*</nowiki> Can use sour cream instead of buttermilk. Or you can add 2 tsp, vinegar to
			3/4 c. milk and stir, instead of buttermilk.

	~~3/4 c. milk and stir, instead of buttermilk.~~


	~~PINK RASPBERRY FROSTING~~


	~~1/3 c. butter 3 c. sifted powdered sugar~~

	~~1 tsp. vanilla 2 tbsp. pureed raspberries~~

	1/~~4 tsp. salt 2 or 3 tbsp. hot heavy whipping cream~~		<center><u>PINK RASPBERRY FROSTING</u></center>

			1/3 c. butter    3 c. sifted powdered sugar
			1 tsp. vanilla      2 tbsp. pureed raspberries
			1/4 tsp. salt      2 or 3 tbsp. hot heavy whipping cream

	Beat all ingredients until light and fluffy.		Beat all ingredients until light and fluffy.
			</poem>

Tzane: Created page with " 2 c. flour 1-1/4 c. sugar 1-1/2 tsp. baking powder 1/2 c. shortening 1 tsp. salt ..."

2021-12-18T14:34:07Z

Created page with " 2 c. flour 1-1/4 c. sugar 1-1/2 tsp. baking powder 1/2 c. shortening 1 tsp. salt ..."

New page

2 c. flour 1-1/4 c. sugar

1-1/2 tsp. baking powder 1/2 c. shortening

1 tsp. salt 3 eggs

1 tsp. cinnamon 3/4 c. buttermilk *

1/2 tsp. baking soda 1 tsp. vanilla

1/2 c. chopped pecans

1 c. fresh raspberries

Sift flour, baking powder, salt, cinnamon, and baking soda together. Set aside. In a large second bowl, cream sugar, shortening and eggs. Set aside. In third bowl, combine buttermilk and vanilla.

Alternately, add liquid and dry ingredients into the creamed mixture. Blend after each addition. Add nuts. Fold in raspberries. Pour into 8" round layer pans, well-greased and lightly floured. Bake at 350 deg. for 30-40 minutes. Frost with Pink Raspberry Frosting.

<nowiki>*</nowiki> Can use sour cream instead of buttermilk. Or you can add 2 tsp, vinegar to

3/4 c. milk and stir, instead of buttermilk.

PINK RASPBERRY FROSTING

1/3 c. butter 3 c. sifted powdered sugar

1 tsp. vanilla 2 tbsp. pureed raspberries

1/4 tsp. salt 2 or 3 tbsp. hot heavy whipping cream

Beat all ingredients until light and fluffy.