Method
Prep:15min  ›  Cook:35min  ›  Extra time:20min cooling  ›  Ready in:1hr10min 

1. Preheat oven to 180 C / Gas 4. Grease and flour a 25cm tube cake tin.
2. Stir together raspberries and dark brown soft sugar; set aside. In a separate bowl, mix together flour sugar, baking powder, bicarbonate of soda and salt; set aside.
3. In a third bowl, cream together soured cream, butter and 2 teaspoons vanilla. Beat in eggs one at a time. Stir in flour mixture just until moist.
4. Sprinkle 1/4 of the berries and 1/2 of the pecans in pan, then pour in half of the cake mixture. Pour over the remaining berries and pecans. Spread the remaining mixture over the berries.
5. Bake in preheated oven for 35 to 40 minutes, or until a skewer inserted into centre of the cake comes out clean.
6. While cake bakes, make the icing. In a small bowl, stir together 2 teaspoons milk, 1/2 teaspoon vanilla and 60g icing sugar. Remove cake from tin and let cool 20 minutes before icing.