Black Raspberry Nut Cake (Christine Russ)
Fresh raspberries, or
Drained canned berries
Chopped nuts ( I usually use Walnuts)
---Black Raspberry Frosting---
Sift together flour, baking powder, salt, and cinnamon. Cream shortening and sugar will; add eggs, one at a time, beat 1 minute. Combine buttermilk and vanilla; add at low speed. Add dry ingredients next at low speed. Fold in respberries and nuts. Bake 30-40 minutes.
Cream butter and salt. Blend in powdered sugar alternately with pureed berries and hot cream OR berry juice. Add 1 tsp vanilla.
Preheat oven to 350 degrees. Grease and flour 2 8" pans.
BE WARNED!! This cake will turn out looking sort of gray. But once you take a bite you will forget the color entirely. When my Mom would make this cake to take to family reunions, we kids would tell all our cousins that it was just old, mouldy cake so they wouldn't eat any and leave more for us. After the first couple of years they caught on to us though, and from that point on we had to settle for some other dessert. Deprived, weren't we (big grin).