Royal Raspberry Cake

Cake:
2 cups flour
1/2 tsp. Salt
1 Tbsp. Baking powder
1/ 3 cup butter (room temperature)
1 cup sugar
1 egg (room temperature)
1 cup milk (room temperature)
1 tsp. Vanilla
3 ½ cup fresh or frozen (thawed) raspberries, whole, unsweetened

Glaze
11/2 cups confectioners sugar
2 Tbsp. Cream or milk with melted butter
1 tsp. Vanilla

Stir together first three ingredients in a bowl with a wire whisk. Cream softened butter add sugar gradually, beating well after each addition, until mixture is fluffy and light. Stir in egg, beat 1 minute. Combine milk and vanilla. Add dry ingredients alternately with milk/vanilla mixture, beating well after each addition. Spread cake batter in greased floured 13 X 9 inch baking pan. Spread the berries evenly over top of batter. Bake at 350 for 30-35 minutes or until center of cake springs back when lightly touched. Cool 5 minutes. Combine glaze ingredients. Spread over cake, leaving berries exposed. Serve warm with vanilla icecream, if desired. Yield 16 - 20 servings

Note from Tawna to Phyllis:
“Mother, this recipe came from the magazine Country Women. I made it a long time ago and the family loved it. When you said you needed dessert recipes I went thru my cake section and found this. It is quite moist so maybe the flour difference won’t matter as much. The “Country Women” says, “My all time favorite cake recipes include this one. It’s easy to make, pretty to look at...and delicious. I never fail to get compliments when I serve this to family’ or friends~~the sweet/tart taste is a treat.”