Raspberry Walnut Torte

Oooohh raspberries and walnuts, here is another recipe from 1967 Raspberry Walnut Torte Mrs. Mary Frances Spalding 1 1/4 cups flour 1/3 cup confectioners sugar 1/3 cup butter, soft 1 10-oz package frozen red raspberries, thawed 1/4 cup walnuts, chopped 2 eggs 1 cup sugar 1/2 teaspoon salt 1/2 teaspoon baking powder 1 teaspoon vanilla whipped cream combine 1 cup flour , confectioners sugar and butter. Blend well. press mixture into bottom of 13 x 9 x 2-inch pan. Bake 15 minutes at 350 degrees. Cool. Drain raspberries and reserve liquid. Spoon berries over crust. sprinkle with walnuts. Beat eggs with sugar until light and fluffy. Add salt , 1/2 cup flour, baking powder and vanilla. Blend well. Pour over walnuts. Bake 30 to 35 minutes at 350 degrees. Cool and cut into squares. Serve with raspberry sauce and whipped cream. Raspberry sauce 1/2 cup water 2 Tablespoons cornstarch 1/2 cup sugar 1 Tablespoons lemon juice juice from raspberries Combine water, raspberry liquid , sugar and cornstarch in saucepan. Cook, stirring constantly until thickened and clear. Stir in lemon juice and cool. serves 9 to 12. This might be good with other types of berries