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2 c. flour 1-1/4 c. sugar | |||
2 c. flour | 1-1/2 tsp. baking powder 1/2 c. shortening | ||
1 tsp. salt 3 eggs | |||
1-1/2 tsp. baking powder | |||
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. | |||
<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> | |||
Revision as of 08:39, 18 December 2021
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.
* Can use sour cream instead of buttermilk. Or you can add 2 tsp, vinegar to
3/4 c. milk and stir, instead of buttermilk.
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.