Pink Raspberry Cake - Recipe

Ingredients 

200g butter, softened 
200g caster sugar
3 free range eggs
1/2 tsp pink food colouring

250g self-raising flour
1tsp lemon juice
100g raspberries

  

Method to the Madness 

Preheat the oven to 180C /350F / Gas 4. Grease a cake tin. 

Mix together the butter and sugar until light and fluffy.

Add the eggs one at a time and beat before folding in the flour. Next add a little bit of food colouring at a time until you get a lovely pink colour. 

Drop in the raspberries and pour in the lemon juice stirring in before pouring the mixture into the tin. Well trying a bit first and then pouring in....

Pop in the oven for 45 minutes or so until it is lovely and brown. Once the cake is cooked place on a wire rack to cool. 

I cheated a little bit with the topping as I was in a rush to head out to the park and dish up the cake to my friends so I added some food colouring to Betty Croker's cream cheese icing and spread on to the cake adding some more raspberries for decoration.

All of my friends loved it! 

xxx