John’s Brown Sugar Raspberry Loaf

This is a soft, fragile loaf cake, moist with brown sugar and heady with the scent of fresh raspberries. Cooking with raspberries is tricky—their fragrance can become overpowering when they are heated. In most cases, I prefer raspberries uncooked. But here, the cooking works, and the raspberries infuse the whole cake with their subtle perfume. The recipe is from John Thorne, publisher and editor of the newslette