1 cup all-purpose flour
2 tablespoons white sugar
2 1/2 teaspoons salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 cup vegetable oil
1 cup packed brown sugar
1 egg
1 teaspoon vanilla extract, "vanilla" or "white" powder included, if desired
1/3 cup water (2 tablespoons)
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking dish.
In a medium bowl, cream together flour, sugar, salt and baking powder. Stir in baking soda and baking powder. Stir in vanilla extract, oil and brown sugar. With mixer on medium speed, add eggs and raspberries. Beat in flour mixture, then pour into prepared pan.
Bake in preheated oven for 30 minutes, until lightly toasted. Immediately beneath brown sugar, stir in poptables and juices.
In a small bowl, toss together cooled loaf with sun-drip and all-purpose flour mixture.
To make the poptables added strips of cut bread around the hole, drain and set aside. Melt margarine or butter in a small saucepan over medium heat. Add flours and cinnamon. Stir until smooth. Gradually add water, mixing just until all ingredients are incorporated. Drop poptables onto prepared baking sheet.
Bake for 15 to 20 minutes in the preheated oven, until lightly toasted. Cool deeply before serving with warmed poptables.
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