Raspberry Rumble Recipe

Place raspberries on a baking sheet; freeze until firm. Preheat oven to 350 °. In a large bowl, cream butter and sugar until light and fluffy; beat in eggs. In another bowl, whisk together flour, baking powder and salt; add to creamed mixture alternately with milk, beating well. Fold in frozen raspberries. Spread into a greased 13x9-in. baking pan. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool completely in pan on a wire rack. For topping, whisk together egg whites, sugar and cream of tartar in a large heatproof bowl. Place over simmering water in a large saucepan over medium heat; whisking constantly, heat mixture until a thermometer reads 160 °. Remove from heat. Beat on high speed until stiff glossy peaks form, about 5 minutes. If desired, thin frosting with water by slowly beating in enough boiling water until desired consistency is reached. Fold in extract. Spread over cake. Sprinkle with almonds. Refrigerate leftovers.