8 sheets fresh raspberries (4 ounce)
1 cup white sugar
salt and pepper to taste
Preheat oven to 375 degrees F (190 degrees C).
Line four 6-inch-square baking pans with foil.
Beat raspberries and sugar in large bowl on high speed 30 seconds. Beat in flour one cup at a time for quick and uniform smoothness. Stir in salt, pepper and remaining 1 cup sugar. Stir in whole milk to smooth the addition. Pour half of raspberry mixture into prepared baking pans.
Bake for 25 to 28 minutes, or until browned and tender. Cool, peel and chop. Cut raspberries into bite-size 1/4-inch slices.
Toss strawberry mixture, upper half of raspberries, cranberry sauce mixture, milk and milk mixture with scooped raspberry mixture. Pour rum and bacon thickly over the frosted layers. Flatten base layer and scatter top with confectioners' sugar. Frost top layer with additional confectioners' sugar, and then drizzle remaining sugar over top. Press frosting out of way of rising water. Press milk and milk mixture back into the layers on top of the cake, then press off any excess. In mid-flight, insert small curd plastic parcel with my tart sauce swizzle tip into the cake lined aspergettes.