Grease and line a 19cm x 11cm loaf pan.
Cream sugar, margarine and vanilla.
Beat in eggs one at a time.
Fold in sifted flours, baking powder, cinnamon and bran.
Gently stir in chopped pear.
Place half the mixture into prepared pan, sprinkle with raspberries and top with remaining mixture. Alternatively, place all mixture in a prepared pan and sprinkle top of cake with raspberries.
Bake in a moderate oven (180˚C) for 1 hour or until cooked when tested.
Stand in pan for ten minutes before turning out to cool.
Cut into 12 pieces.
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