---------- Recipe via Meal-Master (tm) v8.05
  Categories: Cakes
       Yield: 10 Servings
       2 c  All-purpose flour
   1 1/2 ts Baking powder
     1/2 ts Baking soda
       1 ts Salt
       1 ts Cinnamon
     1/2 c  Spry (solid shortening)
   1 1/4 c  Sugar
       3 lg Eggs
     3/4 c  Buttermilk; or
            -sour milk
       1 ts Vanilla extract
     1/2 c  Nuts; chopped
       1 c  Fresh raspberries
   A senior winner in the 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 8 inch layer pans. Bake in preheated 350 degree oven for 30-40
   minutes.  Cool on wire rack then frost.
   Pink raspberry frosting:   Cream 1/3 cup butter or margarine, 1/2 tsp salt,
   Blend in 3 cups confectioners sugar altrnately with 2 T pureed raspberries
   and 2-3 tablespoons hot cream. Add 1 teaspoon vanilla, mix and frost cake.
   Pat Dwigans