2 c. graham cracker crumbs
1/2 c. butter
1 c. light brown sugar, packed
3 eggs, separated
3/4 c. half & half
1 tsp. vanilla extract
1 tbsp. baking powder

TOPPING:

1 (12 oz.) pkg. frozen raspberries, thawed
3 tbsp. granulated sugar
1 tbsp. cornstarch

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

Cream butter and sugar. Add egg yolks. Gradually add half & half, stirring constantly. Mixture will look curdled. Fold in crumbs and vanilla. Sprinkle with baking powder. Stir to blend well. Beat egg whites until stiff. Fold into batter. Pour batter into cake pan. Bake at 375 degrees for 35 to 45 minutes for bundt, 50 minutes for tube, until center is firm.

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. Remove cake from oven when done. Cool 5 minutes. One 9-inch cake, 10 servings.