Raspberry Walnut Cake

• 2 3/4 c flour
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 c unsalted butter, softened
• 1 3/4 c sugar
• 1 tsp vanilla
• 1/2 tsp black walnut flavoring
• 2 eggs, room temp
• 1 1/4 c milk
• 1 c + 2 Tb ground walnuts
• 1/3 c raspberry preserves
• Cream Cheese frosting: 2.5 cup recipe

1. Preheat oven 350, prep two 9" cake pans with parchment, shortening & flour
2. Sift dry ingredients, set aside.
3. Cream butter & sugar until fluffy. Add vanilla & walnut flavoring while beating, beat in eggs one at a time.
4. Add dry ingredients and milk alternately, slowly.
5. Fold in 1 c nuts.
6. Bake 350 about 30-35 min. Cool on rack in pan 10 min, then turn out onto rack and cool completely.
7. Heat preserves or jam in microwave, stirring frequently.
8. Set 1 layer on platter, spread top with half preserves. Top with second layer, spread with remaining preserves. Sprinkle with remaining walnuts.
9. Spoon 2/3 c frosting into pastry bag with star tip and set aside.
10. Ice sides of cake with remaining frosting, then pipe rosettes of frosting around edge. Refrigerate until frosting sets. Can be refrigerated 1 day before serving, but remove 1 hr to room temp before serving.

flour, baking powder, salt, unsalted butter, sugar, vanilla, black walnut flavoring, eggs, milk, raspberry preserves, cream cheese frosting

Taken from www.epicurious.com/recipes/member/views/raspberry-walnut-cake-50040279 (may not work)