1 cup shortening
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 cups raspberries
1 teaspoon vanilla extract
3 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon ground cinnamon
2 teaspoons ground nutmeg
1 teaspoon ground cloves
1 cup buttermilk
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch tart pan. In a large bowl, cream together the shortening, white sugar, and eggs until smooth. Stir in the vanilla and raspberries. Set aside.
Bake for 25 to 30 minutes in the preheated oven, or until a toothpick inserted into the pan comes out clean. Cool in pan.
Sift together flour, baking soda and salt and add to baking pan. Bake for 4 to 5 minutes; stir. Cool slightly. Stir in buttermilk, and pour into multi made pan. Spread evenly, and carefully pour hot buttermilk mixture over cake.
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