There's something you need to know. My mom is an amazing cook - like, gourmet chef. I grew up eating the most delicious home cooked meals, especially on Sundays. Sunday is a special day, peeps. And don't even get me started on how her table is always set to perfection, rivaling Martha Stewart's.
Now that you are all jealous that you're not eating at my mom's house this week, let me soften the blow: this cake is her recipe. It is warm and full of fresh raspberries, the nutty hint of walnuts and a delicious buttermilk base. She used to always make it at the end of the summer when the raspberries were freshly picked and in abundance. It is the perfect ending to a big summer salad and loaf of fresh bread. In fact, it is the perfect ending to summer. Sigh. Oh so yummy sigh.
Raspberry Walnut Cake
1/2 cup shortening 1/2 tsp. baking soda
1-1/4 cups sugar 1/2 tsp. baking powder
3 eggs Pinch salt
3/4 cup buttermilk 1/2 cup walnuts, coarsely chopped
1 tsp. vanilla 1-2 cups Fresh raspberries
2 cups flour Fresh whipped cream
1. Cream together shortening and sugar.
2. Add alternating eggs, buttermilk and vanilla, mixing between each.
3. Mix together dry ingredients. Add to wet increadients just and stir just until combined.
4. Fold in walnuts and about 1 heaping cup fresh raspberries, reserving the remaining raspberries for topping.
5. Bake at 350 degrees for 35-45 minutes until slightly browned and toothpick inserted in center comes out clean.
6. Let cool for about 30-60 minutes. Serve warm with fresh whipping cream and raspberries.