Raspberry Pound Cake

Raspberry Pound Cake
1 C. Butter Softened
2 C. White Sugar
4 eggs
1 tsp vanilla
1 tsp almond extract
3 cups all purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 tsp.cinnamon
1 1/2 cups fresh raspberries

Preheat oven to 325 *. Cream butter and Sugar. Add eggs on at a time beating well each time. Add the vanilla and almond extracts and then add flour,baking powder,salt and cinnamon. Gently fold in raspberries(I usually coat my raspberries with flour to keep the berries from sinking in the dough).Grease 2 standard bread pans, Coat with a mixture of cinnamon sugar. Divide batter between pans. Bake for about 1 hour or until a toothpick comes out clean( you can cover the pans with foil about halfway through baking so that the top does not get too dark )Remove from oven and cool 10 minutes. Remove pan onto wire rack . Glaze while still warm.

Carmel Glaze
1/2 C Butter
1/2 C brown sugar
1/2 C. heavy cream
Combine all ingredients in a small saucepan until warm and bubbly. Pour over warm bread.