This is one of my all time favourite cakes, I am always looking for an excuse to bake it because its a big cake I have to wait till there is a crowd to feed. So this sunday when we were invited to a friends for a bbq lunch in the Dandenong Ranges I whipped it up, they live on a lovely big block of land complete with chooks, plenty of space for vegies and fruit trees and even a dam with a little row boat. I want all those things please !!
We got plenty of fresh air and the kids just ran and ran and loved it, after lunch we went for a big walk on the property down to the dam, we saw huge toadstools, chestnuts and amazing autumn leaves, unfortunately we then had to walk back up a very steep hill but once back at the house huffing and puffing we settled down to a pot a coffee and a slice of cake.
250g softened butter
300g caster sugar
3 freerange eggs
1 tsp vanilla
400g self raising flour
200g frozen raspberries
Preheat oven to 180. Beat butter, sugar and vanilla until pale, add in the eggs one at a time then add the buttermilk and flour in two alternative batches, stir till just combined. Finally gently stir thru the frozen raspberries and tip batter into a lined 26cm round tin.
Bake for 50 - 60 minutes or until skewer comes out clean in the centre. Cool in tin for 10 minutes then remove from tin to finish cooling on a rack, sprinkle with icing sugar and serve on its own or with lightly whipped cream.