Raspberry Butter Cake

Did you ever have one of THOSE mornings? 

I just have. 

No milk for my morning Latte, the other half did not bring home a Latte with him from his photo shoot, the pizza I ordered in the shopping for Jonathan's dinner (teenage boy dinner while parents are out consists of frozen pizza, ice cream, block of chocolate and bottle of coke) was not there sorry out of stock, then while making this cake I spilt Self Raising flour all over the bench and floor, to top it all off I forgot to put on the bread maker so no bread for lunch.

Sigh, well it can only get better.  I did pick my first lemon of my lemon tree and the pumpkin growing out of season in the garden is huge and getting bigger and I found more hiding. The sun is shining and the whole house is open to a very nice breeze in the middle of winter. 

See life is balanced in some way.

This is an old family favourite recipe I have been making for years.  Mum used to go to garage sales and auctions and pick up job lot boxes of stuff.  Some of my favourite weird old time cake tins came from these boxes and this cake I have only ever made in this tin.  Funny how you get used to doing something a certain way.

125gm butter room temp
3/4 castor sugar
2 eggs
1 1/2 cups self raising flour
1/2 cup milk
1 cup raspberries fresh or frozen

 

Crème butter and sugar until light and fluffy.  Add eggs one at a time until combined.  Add flour and milk alternating in 2 batches until combined.  Scrape down the sides and give a final mix.  Toss raspberries in 2 tablespoons of flour to ensure they don't sink. 

Fold raspberries through gently.

Grease and flour a tin of your choosing and pour mix into tin.  Bake at 180C for 45 mins in fan forced oven or 1 hour in non fan forced.  Allow to cool for 5 mins in the tin then turn out onto a rack to fully cool.