Fresh Raspberry Cake

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 [email protected] ICQ#2099532