Fold dry ingredients into the creamed mixture alternately with the milk and cream mixture, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the liquid in 2 portions.
Very gently fold in the raspberries taking as much care as you can to keep them whole and not squash them through the batter.
Bake at 350 degrees F (325 for glass pans) for 45 minutes – 1 hour depending upon the size of your pan.
Baking times can vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the
center comes out clean, its done.
Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before glazing.
To prepare the glaze
Mash the berries into a puree and stir them into the icing sugar. If the glaze is too thick, mash another few berries in, if it is to thin add a little more icing sugar. The glaze should be relatively thick but still be able to be poured slowly onto the cake.
Notes
You can use 1/2 cup of half-and-half instead of the milk and whipping cream.
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