A wonderfully sweet recipe for raspberry vanilla cake. Great served with vanilla ice cream.
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Preheat oven to 350 degrees F. Grease and flour 2 (9-inch) cake pans.
In bowl, whisk together eggs, 1/3 cup of the milk and vanilla; set aside.
In separate large bowl, stir together flour, sugar, baking powder, and salt. Beat in butter and remaining milk at medium speed for 2 minutes or until fluffy. Beat in egg mixture in 3 additions, beating well and scraping down side of bowl between additions. Scrape batter into prepared pans, smoothing top.
Bake for 30-35 minutes or until tester inserted in centre comes out clean. Cool 10 minutes, remove from pans and cool completely.
Prepare icing.In large bowl, beat butter until light and fluffy. Alternately beat in sugar and cream, making 2 additions of sugar. Beat in vanilla.
To assemble the cake, Place bottom layer on cake plate. Spread with 1/2 cup raspberry preserves. Top other cake layer; spread with frosting. With knife, spread remaining icing on sides and top of cake.
Refrigerate until ready to serve.