As the sunshine begins to make an appearance, fresh fruit cakes seem increasingly appealing. In fact, this cake was made with some raspberries which I had stashed away in the freezer. It’s another Smitten Kitchen recipe- the raspberry buttermilk cake. It is rather plain to look at (not least because the frozen raspberries sank to the bottom of the cake, which I suspect that fresh ones would not have done). The taste, however, is absolutely sublime: fruity, with vanilla undertones and just the right amount of sweetness. I shall certainly be making this again when raspberries come into season at the local fruit farm. The boys were clamouring for second and third slices- I have a feeling that this particular cake is extremely unlikely to last for the whole weekend!