Raspberry Cake

My parents went to Henley Regatta today and wanted to take a cake for their picnic so Mum asked me to make the Hummingbird blueberry cake again but as I'm getting fed up of making the same things all the time I swapped the blueberries for raspberries to be more fun....

Mum iced it in the morning because the weathers been so warm and topped it with freshly picked raspberries from Dad's vegetable patch.

350g unsalted butter
350g caster sugar
6 eggs
1 tsp vanilla extract
450g plain flour
2 tbsp + 2tsp baking powder
280ml soured cream
225g fresh raspberries (the blueberry cake asks for 250g but as raspberries are a moister fruit I used slightly less for fear of making the mixture too wet)
cream cheese frosting to finish

1) prehear the oven to 170C and grease the tin and dust it with flour; I use a 25cm ring mould and fill it 3/4 full which leaves enough mix to make 6 muffins as well)
2) cream together the butter and sugar until light and fluffy
3) add the eggs one at a time, beating well after each addition
4) add the vanilla extract and beat well
5) add the baking powder and flour and beat to combine (I beat the mixture as little as possible once I've added the flour because I don't want it to get heavy and dry)
6) add the soured cream and beat again to combine
7) add the fruit and carefully stir with a large metal spoon

Bake it for around 35 minutes until the sponge is golden brown; leave to cool and ice!
I find keeping the icing in the fridge until I'm ready to use it helps it keep its shape and despite many (failed) attempts to use low-fat cream cheese, full-fat cream cheese makes the best icing.  Cakes aren't meant to be that healthy anyway...