Step 1

Lightly grease and line a loaf pan with parchment paper. The loaf pan used in this recipe was roughly 8 1/2 x 4 1/2 inches.

Step 2

Cream together the butter and sugar well.

Step 3

Add the eggs, one at a time, beating well after each addition until light and fluffy.

Step 4

Beat in the vanilla extract.

Step 5

Sift together the flour and baking powder.

Step 6

Mix together the milk and cream.

Step 7

Fold dry ingredients into the creamed mixture alternately with the milk and cream mixture, beginning and ending with the dry ingredients. As a general rule, I add the dry ingredients in 3 portions and the liquid in 2 portions.

Step 8

Very gently fold in the raspberries taking as much care as you can to keep them whole and not squash them through the batter.

Step 9

Bake at 350 degrees F (325 for glass pans) for 45 minutes - 1 hour depending upon the size of your pan.

Step 10

Baking times can vary greatly on this recipe so rely on the toothpick test to ensure that it is properly baked. When a wooden toothpick inserted in the center comes out clean, its done.

Step 11

Let the cake cool in the pan for 10 minutes before turning it out onto a wire rack to cool completely before glazing.

Step 12

Mash the berries into a puree and stir them into the icing sugar. If the glaze is too thick, mash another few berries in, if it is to thin add a little more icing sugar. The glaze should be relatively thick but still be able to be poured slowly onto the cake.