Ingredients
3 cups all-purpose flour2 cups sugar3 teaspoons baking powder1 teaspoon salt4 large eggs1 cup canola oil1/2 cup orange juice1 teaspoon lemon extract2 cups fresh or frozen unsweetened raspberriesConfectioners’ sugar
Preparation
In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, oil, orange juice and extract. Stir into dry ingredients just until moistened.
Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with raspberries. Top with remaining batter. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean.
Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely. Dust with confectioners’ sugar.
