A delicious cake with Raspberries on top, this is a traditional recipe on the raspberry farm. It’s wonderful hot, but it’s equally delicious the next day, when the juice sets in a bit.
Cream margarine and sugar. Add well beaten egg and vanilla. Add dry ingredents alternating with milk, beating just enough to keep batter smooth. Pour into greased and floured 7½ by 11 inch pan and spread or sprinkle raspberries on top. Bake at 375 degrees. 35 to 40 minutes. Drizzle with vanilla icing while warm.
enough milk to make a thin icing
Mix icing sugar and vanilla and mix in enough milk to make a thin icing.