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RASPBERRY WALNUT CAKE 
2 3/4 c. all-purpose flour
1/2 tsp. salt
1/2 c. (1 stick) unsalted butter at room temperature
1 tsp. vanilla
1/2 tsp. (imitation) black walnut flavoring (hard to find)
2 eggs, room temperature
1 1/4 c. milk
1 c. plus 2 tbsp. finely ground walnuts
1/3 c. raspberry preserves (I use 2/3 c.)
2 1/2 tsp. baking powder
1 3/4 c. sugar

Preheat oven to 350 degrees. Grease and flour two 9 inch cake pans. Sift flour, baking powder and salt into bowl. Using an electric mixer, cream butter with sugar in another bowl until light and fluffy. Blend in vanilla and walnut flavoring. Beat in eggs one at a time. Mix in dry ingredients and milk alternately in three additions. Fold in one cup nuts. Bake until golden brown and tester inserted in the center comes out clean, 30 to 25 minutes. Cool in pans on rack 10 minutes. Turn onto racks and cool completely.

Heat preserves in heavy small saucepan, stirring frequently (I usually forget to do this). Set one cake layer on platter. Spread top of cake with half of preserves. Top with second layer. Spread with remaining preserves (I usually frost the entire cake first then spread the remaining preserves over the frosting). Sprinkle with remaining walnuts. Refrigerate until frosting is set. Let stand one hour before serving. Can be prepared one day ahead.

CREAM CHEESE FROSTING:

6 oz. cream cheese at room temperature
6 tbsp. (3/4 stick) unsalted butter at room temperature
2 1/4 c. confectioner's sugar
3/4 tsp. vanilla

Using mixer beat cream cheese and butter until smooth. Add vanilla and then sift sugar in gradually and beat until smooth and stiff.
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