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Raspberry Cake

I love Flashback's fun to see how things have changed over the years and we get to post yet another tried and true recipe.  This will be one of those that is seasonal and you will want to try it this month while we have the fresh raspberries. This cake is sure to give you the royal raves as you whip it up and share it with a large scoop of ice cream.

"My walking partner phoned this morning and said she needed a day to catch up. Fair Enough!
I totally agreed and while we were quickly talking about our activities, I told her I needed a quick fix for coffee. "Do I run to town or make something?" She responded, "Do you have raspberries?"
"I sure do." Thanks, Laurie for this suggestion."  (July 2008)
We enjoy this recipe every year during berry season.

Raspberry Cake
  • 1/3 cup butter
  • 1 cup sugar
  • 2 eggs
  • 1 teaspoons vanilla
  • 2 cups flour
  • 3 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup milk
  • 4 cups fresh raspberries
  1. Heat oven to 375.
  2. Cream your margarine, sugar, eggs and vanilla.
  3. Sift flour, baking powder, salt and add to creamed mixture.
  4. Mix with hand mixer until texture is light and fluffy.
  5. Add milk and vanilla, beating well after each addition. (enough milk so it is spreadable)
  6. Spread cake batter into greased 9x13 greased pan.
  7. Add about 4 cups of fresh raspberries on top of the cake.
  8. Bake in the oven for 30 minutes.
  9. Remove from oven and cool for 5 minutes
  1.  1 1/2 cup icing sugar
  2. 1 tsp vanilla
  3. 3 tbsp cream or milk.
  4. Mix ingredients together until smooth and drizzle over cake.
  5. Add a scoop of ice cream and you are ready to go! 
 Little did I know 8 years later, that  I would have a little princess helping me pick these berries.  Thank you Ivy!


  1. Sounds and looks very yummy. I'm going to try it with my blueberries I think...

  2. Looks fabulous! And will be good with many of our fresh fruits in season!

  3. my made a good stay at home and eat homemade; especially with a cake that easy and that yummy. Thanks to your friend for sharing it.

  4. Yes, you made a good choice!
    I've made a "platz" like this with fresh plums. Looks nice in a springform pan too.

  5. Your little princess is adorable - what a great little helper. BTW that dessert looks scrumptious and definitely worth reposting. I always think of raspberries as a delectable rare delicacy - the season for them is so short it seems!

  6. I got this recipe from my Mom, and she doesn't remember where she got it from. I've been making it for years. Extra good with fresh raspberries, but still good with frozen ones, as well. I bake in a cafe, and this is always popular, year-round.

  7. This looks delicious! It would be tasty treat during raspberry season.


  8. My very favorite fruit! I'll be trying this very soon! Thank you!

  9. I wonder if it would be alright to use raspberries I just froze a few days ago in this recipe? They're going to get get mushy anyway, so I'm not sure if it would make a difference.

    1. I'd say you can go ahead and use frozen raspberries. especially since they won't have ice on them yet.