2 c. flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1/2 c. shortening
1 1/4 c. sugar
3 eggs
3/4 c. sour milk
1 tsp. vanilla
1/2 c. pecans, chopped
1 c. fresh raspberries

Mix the first 5 ingredients together. Cream the shortening and sugar together. Add eggs, one at a time. Beat 1 minute after final addition of eggs. Add the sour milk and vanilla alternately with the flour mixture. Mix the pecans and raspberries into a cake batter.

Bake in 2 (8-inch) round pans or a 9 x 13 pan at 350°F for 30 to 40 minutes. Watch carefully.

Cream Cheese Frosting:

1 (8 oz.) pkg. cream cheese, softened
1/2 stick butter, softened
3/4 box powdered sugar
1 tsp. vanilla

In a small bowl of electric mixer, beat cream cheese and butter until smooth. Gradually, beat sugar and beat well again. Blend in vanilla. Add a few raspberries for color; beat and spread on cake.