Downeast Raspberry Cake

• 1/3 cup butter, softened
• 1 cup sugar
• 1 egg
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 2 cups flour, sifted
• 1/2 teaspoon cinnamon
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 pint fresh raspberry (about 2 cups)
• For Glaze
• 1 1/2 cups confectioners' sugar
• 1 teaspoon butter, melted
• 3 tablespoons heavy cream (I had to add a couple extra tablespoons to get spreadable frosting)

1. Cream together butter and sugar.
2. Add egg and beat well.
3. Combine dry ingredients together.
4. Add the vanilla to the milk.
5. Add the milk and vanilla mixture alternately with the dry ingredients to the creamed mixture.
6. Mix until smooth.
7. Pour batter into a greased and floured 9 x 13 inch baking pan.
8. Sprinkle raspberries evenly over batter.
9. Bake at 375 for 30 minutes.
10. For the glaze, mix together the confectioner's sugar, melted butter and cream. Frost in the pan while still warm.

butter, sugar, egg, baking powder, salt, flour, cinnamon, milk, vanilla, fresh raspberry, confectioners, butter, heavy cream

Taken from www.food.com/recipe/downeast-raspberry-cake-301597 (may not work)