Preheat the oven to 350°F (180°C).In a bowl, mix the raspberries with the cup of flour and set aside.Cream the butter and sugar until the mixture is light and homogeneous.Add the egg and vanilla and beat well.Alternate the flour that has been previously sifted with the salt and baking powder with the milk.Gently incorporate the raspberry/flour mixture, being careful not to crush the fruit too much.Pour the preparation into a greased 9″ (23cm) round mold with a removable bottom.Bake for 30 to 40 minutes.Cream sugar glaze:Mix all the ingredients in a small saucepan and bring to a boil.Simmer for 5 minutes or until the mixture has thickened slightly.When the cake is out of the oven, poke it with a skewer and pour the glaze over it.Do not unmold until completely cooled.