From the Loaves and Fishes Cookbook - posted as a treat for British teatime for Zaar World Tour III. This makes a nice moist loaf that was surprisingly mild-tasting. However, I used fresh raspberries rather than frozen in syrup, which may have made a difference in the intensity of raspberry flavoring (I also was a bit shy of 10 oz.) It baked up a nice deep shade of brown rather than reddish. It has a nice texture and is not overly sweet. I sprinkled it with powdered sugar; I think it would be good with a bit of a glaze as well, maybe even white chocolate.