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.
Phoenix Perennials offers one of Canada’s largest selections of garden plants, much of which we grow right here at our nursery. Come discover the Phoenix “candy store” with over 5000 different plants a year sourced from around the world including … Continue reading