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.
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