2 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon baking powder
1 1/2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup raspberry preserves
1 cup chopped walnuts
1 (11 ounce) package frozen whipped topping, thawed
1 cup sliced almonds
Preheat oven to 400 degrees F (200 degrees C).
In a large bowl, mix flour, baking soda, salt, baking powder and sugar. Stir in eggs, vanilla extract, raspberry preserves and chopped walnuts. Stir into dry ingredients just until moistened. Fold in the flour mixture and whipped topping. Spread on ungreased cookie sheets.
Bake in preheated oven for 8 to 10 minutes, or until a toothpick inserted into the center of a cake comes out clean. Allow to cool completely before frosting.
To make the raspberry preserves: In a small saucepan combine the lemon juice, orange juice, vinegar and sugar. Bring to a boil, and mix with whipped topping. Chill until firm.
To make the raspberryberry filling: In a large bowl beat the lemon, orange and raspberry preserves until well mixed. Beat in whipped topping. Spread over cooled cake.