3/4 cup fresh raspberries or frozen ( no need to defrost if using frozen)
Instructions
Preheat oven to 180C/160C fan forced. Grease deep 20cm round cake pan, line base with baking paper.
Beat butter and sugar in medium bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, beating until just combined between additions. Stir in flour and milk, in two batches, fold 1/4 cup raspberries into mixture. Spread three quarters of cake mixture into pan, sprinkle with remaining raspberries, spread with remaining cake mixture.
Bake about 35 minutes. Cake is cooked if when a knife put into the center comes out clean. If after the 35 minutes and cake is not cooked, allow 5 minute increments till cake cooked.
Stand cake in pan for 5 minutes. Turn out cake onto a wire cake rack to cool completely.
Notes
You can use other fruit if you do not like raspberries.