Raspberry orange cake with icing - big hit

cake
dry:

3 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon salt

wet:

2 cups sugar

4 large eggs
1 cup canola oil1/

1 cup orange juice
1 teaspoon lemon zest

2 cups fresh or frozen unsweetened raspberries

In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, combine the eggs, oil, orange juice and extract. Stir into dry ingredients just until moistened.

1. Pour half of the batter into a greased and floured 10-in. fluted tube pan. Sprinkle with raspberries. Top with remaining batter. Bake at 350° for 55-65 minutes or until a toothpick inserted in the center comes out clean.
2. Cool in pan for 10 minutes before removing from pan to a wire rack to cool completely. 
3. make a glaze sauce and pour over cooled cake 
4. icing/ glaze

2 cups powder sugar 
4 tablespoons butter, melted
2 to 4 tablespoons  hot water
1 1/2 teaspoons vanilla extract

heat butter and water together (I used a kettle to boil water then added the butter) add to the powdered sugar and then the vanilla. 

Drizzle the finished glaze over a cooled cake.