Raspberry Walnut Cake

• 2 3/4 c. all-purpose flour
• 2 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 c. unsalted butter, room temperature
• 1 3/4 c. sugar
• 1 tsp. vanilla
• 1/2 tsp. imitation black walnut flavoring
• 2 eggs, room temperature
• 1 1/4 c. milk
• 1 c. plus 2 Tbsp. finely ground walnuts
• 1/3 c. raspberry preserves

1. Preheat oven to 350u0b0.
2. Grease and flour two 9-inch round cake pans.
3. Sift flour, baking powder and salt into bowl.
4. Using electric mixer, cream butter with sugar in another bowl until light and fluffy.
5. Blend in vanilla and walnut flavoring.
6. Beat in eggs, 1 at a time.
7. Mix in dry ingredients and milk alternately in 3 additions.
8. Fold in 1 cup nuts.
9. Pour batter into prepared pans. Bake until golden brown, 30 to 35 minutes.
10. Cool in pans on rack 10 minutes.
11. Turn out onto rack and cool completely.
12. Heat preserves in heavy small saucepan over low heat, stirring frequently.
13. Set 1 cake layer on platter.
14. Spread top of cake with half of preserves.
15. Top with second layer.
16. Spread with remaining preserves.
17. Sprinkle with remaining walnuts.
18. Spoon 2/3 cup frosting into pastry bag fitted with star tip; set aside.
19. Ice sides of cake with remaining frosting.
20. Pipe rosettes of frosting around edge of cake.
21. Refrigerate until frosting is set.
22. Let stand 1 hour before serving.

flour, baking powder, salt, unsalted butter, sugar, vanilla, imitation black walnut flavoring, eggs, milk, ground walnuts, raspberry preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1071588 (may not work)