A little bird named Kathi Macias says it's national raspberry day...in honor, here's an excellent cake recipe from somewhere on the net.
You need to haul out your biggest mixing bowl because this recipe makes A LOT.
I fill a regular bundt pan and a couple of medium ramikins too.
Pumpkin Raspberry Bundt Cake
3 c. flour, 2 tsp. baking soda, 1 tsp. salt, 2 tsp. cinnamon - sift
Combine in the big bowl:
2 c. sugar, 1 and 1/2 c. vegetable oi, add 2 tsp. vanilla.
Blend into this: 1 c. sour cream and 1 c. pumpkin (canned or fresh or frozen)
Beat in 4 eggs
Beat in the flour mixture from above
Fold into this 1 cup raspberries, and if desired, 1 cup of chopped nuts.
Grease and flour your pans
Bake a good hour at 350
You can frost it if you want, or serve it with whipped topping, but I never do. It is the most moist, delicious cake ever!