2 cups graham cracker crumbs
1/2 cup butter or margarine
1 cup light brown sugar, packed
3 eggs, separated
3/4 cup half and half
1 teaspoon vanilla extract
1 tablespoon baking powder
Topping:
12 ounce package frozen raspberries, thawed
3 tablespoons granulated sugar
1 tablespoon cornstarch

Preparation Instructions:

1. Preheat oven to 375 degrees. Grease and flour 9 inch fluted or plain 8 1/2 inch tube pan.

2. Cream butter and sugar. Add egg yolks. Gradually add half and half stirring constantly. Mixture will look curdled.

3. Fold in crumbs and vanilla. Sprinkle with baking powder. Stir to blend well.

4. Beat egg whites until stiff. Fold into batter.

5. Pour batter into cake pan.

6. Bake at 375 degrees 35 to 40 minutes for Bundt, 50 minutes for tube, until center is firm.

7. For topping, stir in raspberries and juice in saucepan. Combine with sugar and cornstarch. Cook and stir until the mixture thickens, about 5 minutes. Set aside to cool slightly.

8. Remove cake from oven when done. Cool 5 minutes.

9. Slice pieces from pan. Serve topped with raspberries.

Tips: You can serve this cake with sour cream, scoops of whipped cream or vanilla ice cream.