Difference between revisions of "Raspberry Nut Cake"

(Created page with " 2 c. flour                                1-1/4 c. sugar 1-1/2 tsp. baking powder                 1/2 c. shortening 1 tsp. salt            ...")
 
 
(3 intermediate revisions by the same user not shown)
Line 1: Line 1:
 
<poem>
 
2 c. flour                                &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;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                               &nbsp;&nbsp;&nbsp;&nbsp;&nbsp;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
 
&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;1/2 c. chopped pecans
1/2 c. chopped pecans
&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;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  
&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;&nbsp;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>
 
 
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


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


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

Latest revision as of 08:43, 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.

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.

Retrieved from "https://zanefamily.website/index.php?title=Raspberry_Nut_Cake&oldid=418"