Raspberry and orange butter cake

You know I am a berry girl, and this just gets me every time. The addition of the orange gives it a nice little lift without overpowering. I love this cake, it has been a favourite here for years. I can't even remember were the recipe originally came from, but it is so simple I can almost make it without one now.

Ingredients
125 unsalted butter
3/4 cup caster sugar
2 eggs
1 1/2 cups self raising flour
1/2 cup milk
1 cup frozen raspberries
finely grated zest of 1 orange {optional}

Method
Preheat oven to 180 degrees and grease and line a 20cm round cake tin or similar.

Cream butter, sugar and orange zest {if using} in an electric mixer until very pale and fluffy {the sugar should almost be dissolved into the butter}

Add eggs one at a time, mixing well between each addition.

Add the flour and milk alternating a little at a time and mixing well until each is combined.

Using a wooden spoon gently fold in half of the raspberries into the mixture.

Spoon half the mixture into prepared tin. Sprinkle with remaining raspberries. Then add the remaining mixture and smooth top using a spatula.

Bake for 35-40 mins. Cake is ready if top is golden and an inserted skewer comes out clean.

Allow to cool in tin for 10 mins and then transfer to a wire rack.

Sprinkle with a dusting of icing sugar.

Lucky for my waistline this cake wasn't for me this time. I packaged it up for a friends birthday, and delivered it to her early the next day.

Do you ever give food gifts?

x jody