1 cup butter, softened1 1/4 cups granulated sugar
4 eggs
1 teaspoon Vanilla Extract
2 3/4 cups sifted self raising flour
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup milk
1/4 teaspoon salt
2 1/2 teaspoons baking powder
1/2 cup milk
1 package (10 oz.) frozen raspberries in syrup, thawed
Preheat oven to 180°c.
In medium bowl, beat butter and sugar with electric mixer until light and fluffy.
Add eggs, one at a time, and vanilla; mix well.
Combine flour and baking powder.
Alternately add flour mixture and milk, mixing well after each addition.
Fold in raspberries.
Spoon batter into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
Add eggs, one at a time, and vanilla; mix well.
Combine flour and baking powder.
Alternately add flour mixture and milk, mixing well after each addition.
Fold in raspberries.
Spoon batter into prepared pan.
Bake 20-25 minutes or until toothpick inserted comes out clean.
Cool 10 minutes in pan on rack; remove and cool completely before decorating.
