I had another little catering job yesterday that required cake.
This is a gorgeous cake, light and made moist with the addition of the raspberries (unfortunately my raspberries sunk this time around, oh well it would still taste the same).
125g (41/2 oz) butter, softened
275g (9 3/4 oz or 1 1/4 cups) caster sugar
125ml (4fl oz or 1/2 cup) milk
185g (3 1/4 oz or 1 1/2 cups) plain (all-purpose) flour, sifted
2 tsp baking powder
70g (2 1/2 oz or 1/1/4 cups) desiccated coconut
200g (7oz 0r 2 cups) frozen raspberries
Icing sugar to serve
Preheat the oven to 180, 350F or gas 4. Grease and line a 20cm (8 inch) cake tin.
Beat the butter and sugar using electric whisk, until pale and creamy, then beat in the eggs and milk. Fold the flour, baking powder, coconut and frozen raspberries through and spoon the batter into the tin and bake for around 1 1/2 hours, or until a skewer inserted into the centre comes out clean.
Allow the cake to cool in the tin, before removing. Dust with icing sugar once cold and enjoy.
The above recipe serves 8-10, but as I had to serve more I used a 9 inch tin and increased the recipe by 50%, which may account for my sunken raspberries!
Recipe taken from Marie Claire, Seasonal kitchen.