*  Exported from  MasterCook  *
 
                            Fresh Raspberry Cake
 
 Recipe By     : The Workbasket, 1977
 Serving Size  : 10   Preparation Time :0:00
 Categories    : Bobbie Not Sent                  Cakes
                 Cakes - Bundt/Tube               Desserts
                 Raspberries
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1 1/2  cups          white sugar
    1      cup           white shortening
    1 1/2  teaspoons     vanilla
    4                    eggs
    3      cups          white flour
    2      teaspoons     baking powder
      2/3  cup           sour cream
      1/2  teaspoon      baking soda
    1 1/4  cups          fresh raspberries -- firm/ripe
      1/2  cup           walnuts -- finely chopped
                         fresh raspberries -- for garnish
                         whipping cream -- whipped for garnish
 
 In large bowl combine sugar and shortening. Beat vigorously for 1 minute.
 Add vanilla and eggs. Beat unitl smooth. 
 Beat until smooth and lemon colored. Sift together flour and bakin powder.
 Stir soda into the sour cream. Add flour alternately with sour cream and
 beat to smooth batter. With rubber scraper carefully fold in raspberries
 and nuts. Spoon into tube pan and bake for 1 hour and 20 minutes. Test for
 doneness. Turn out on rack and cool completely before serving. Serve with
 whipped cream and very ripe raspberries that have been dipped in granulated
 white sugar.
 The Workbasket, 1977, Reader Recipes, Submitted by Pearle M. Goodwin.
 MC formatting by bobbi744@acd.net ICQ#2099532
 
 
 
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