Ingredients

• 1 1/2 cups all purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/4 teaspoon baking soda
• 1/4 teaspoon ground nutmeg
• 1/2 cup Marsala
• 1/4 cup fresh orange juice
• 14 tablespoon unsalted butter, room temperature
• 1 cup plus 4 tablespoons sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon grated lemon peel
• 4 cups fresh raspberries
• 2 cups crème fraîche or sour cream

Directions

1. Position rack in center of oven and preheat to 400 F. Butter 10-inch diameter springform pan.

2. Wisk first 5 ingredients in medium bowl to blend. Combine Marsala and orange juice in small container. Beat 12 tablespoons butter (I put in 14 in error) and 1 cup of sugar in large bowl until well blended. Beat in eggs, vanilla and lemon peel. Beat in Marsala mixture in 2 additions alternately with flour mixture in 3 additions. Transfer batter to prepared pan. Place 1 ½ cups of raspberries around top of batter.

3. Bake cake until top is gently set about 20 minutes. Reduce oven temperature to 375 F. Dot top of cake with 2 tablespoons butter and sprinkle with 2 tablespoons sugar. Continue baking until tester inserted into center of cake comes out clean, about 15 minutes. Cool in pan on rack. Release pan sides; transfer cake to platter. Cool to room temperature.

4. Mix crème fraîche or sour cream with 2 tablespoons sugar. Serve cake with a dollop of topping and fresh raspberries.

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