| 1. |
Preheat the oven to 350°F. In a large bowl cream the butter, maple butter and icing sugar until the mixture is pale.
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| 2. |
Add the eggs one at a time, beating each in thoroughly, until the mixture is smooth. Fold in the flour and the baking powder. |
| 3. |
Turn half the mixture into a greased and floured cake pan, 9" in diameter and at least 4" high. Spread the raspberries over this
layer and then cover with the remaining half of the mixture. |
| 4. |
Bake for about 45 minutes. Cool for 5 minutes and turn out onto a serving dish. |
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