Marilyn's Raspberry Cake

My mom, who will be 87 years old this fall, still spends a lot of time gardening in her Toronto backyard. She doesn't bake as much as she used to, and gave me the recipe for the raspberry sheet cake she made in summers past. But I didn't make it this year, either. Despite all the work Mom did weeding her raspberry patch, this summer was very hot with little rain, and she was disappointed with her raspberry crop. It's also a big cake, to be enjoyed at family get-togethers, which we didn't have this year because of the Covid-19 pandemic. Maybe next year...

Mom noted in the margin: "I only had 2 cups of raspberries but the cake was good. Next time I'll only make half the glaze." 

Makes 15-20 servings.

Cake

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1 Tbsp baking powder
• 1/3 cup softened butter
• 1 cup sugar
• 1 large egg, room temperature
• 1 cup milk, room temperature
• 1 tsp vanilla
• 3-1/2 cups red raspberries

Glaze

• 1-1/2 cups icing sugar
• 2 Tbsp cream
• 1-1/2 Tbsp melted butter
• 1 tsp vanilla

Hours before you start, take egg, milk, butter from the fridge to warm to room temperature.

Grease a 9 x 13" pan.

Preheat oven to 350 degrees F.

Sift together flour, salt, baking powder. Set aside.

Cream butter in mixer.

Add sugar gradually, beating well after each addition.

Stir in egg.

Combine milk and vanilla.

Add dry ingredients to butter mixture, alternating with milk and vanilla.

Beat well after each addition.

Spread cake batter into greased 9 x 13" pan.

Spread raspberries evenly over the top.

Bake in preheated 350 degree F oven 30-35 minutes or until center of cake springs back when lightly touched.

While cake is baking, combine glaze ingredients.

Remove baked cake from oven and let cool in pan 5 minutes.

Spread glaze over cake.

Cut into 15-20 pieces.

Serve warm from the pan, with ice cream.