Melted butter for greasing
1/2 tsp bicarb
1 cup cold water
4 cups plain flour
1 tsp cream of tartar
250g unsalted butter, softened
1 1/2 cups caster sugar
4 eggs
300g frozen raspberries, partially thawed
icing sugar to dust
1. Preheat oven to 180C. Grease a 6 cup ring fancy cake tin with melted butter. Combine bicarb and water in a jug. Sift flour and ceram of tartar together in a large bowl.
2. Beat butter and sugar in the bowl of an electric mixer until light and creamy. Add eggs, 1 at a time beating after each addition. Add flour and water mixture. Using a large metal spoon, gently stir until well combined. Add raspberries and stir until combined. Spoon batter into prepared tin.
3. Bake for 1 - 1 1/4 hours or until a skewer come out clean when inserted into centre. Stand cake on a wire rack for 15 mins before turning out, then leave to cool completely. Dust with icing sugar before serving.
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