RASPBERRY AND BUTTERMILK CAKE
250 gm butter, softened
1 cup caster sugar
3 eggs
1 tsp vanilla essence
1 cup butter milk
3 cups SR flour
100 gm frozen raspberries
Oven 180 d
Beat the butter and sugar until light and pale.
Beat in the eggs one at a time
Add vanilla, milk and flour in alternating batches. Do not overbeat.
Gently stir in frozen raspberries.
Bake for about 40 minutes.
This is a large cake!
