I have not frozen it but can't see why it woudn't freeze well.

I was thinking the raspberries might not do well.

once the berries have been cooked, no harm will come from freezing them.

Here's the recipe for the curious.

RASPBERRY FRANGIPANE CAKE (Serves 12)
This is good made the day before and covered with plastic wrap.

7 oz. almond paste
7 oz. unsalted butter, softened
1 cup plus 2 tbsp. sugar
1 tsp. vanilla
5 eggs
1 cup sifted cake flour
1 1/2 cups whole raspberries

Preheat over to 350 degrees. Butter and flour a 9-inch cake pan. (I like to
use a springform pan.)
Use a food processor or a mixer w/ a paddle attachment to cream the almond
paste, butter, and sugar until smooth and light. (Some almond pastes stay
chunky for a while.) Add the vanilla and eggs, beating well and scraping
down the sides of the bowl after each addition. By hand, gently fold in the
flour until the batter is just barely combined. Fold in the raspberries.
Avoid overmixing, or the cake will be tough. Pour the batter into the
prepared pan and bake until the top is nicely brown and a toothpick comes out
clean, about 50-55 minutes. Cool completely before removing from the pan.
Serve this moist cake plain, or in a pool of raspberry sauce, or with whipped
cream topped with a few raspberries.

(Raspberry sauce: Press 2 c. raspberries through a fine strainer to puree
them and remove seeds. Make a simple syrup by stirring together 3 tbsp.
water and 1/4 c. sugar in a small saucepan and bringing to a boil. Cool.
Stir the puree and simple syrup together. Keeps in the refrigerator for a
week, or freeze.)

Oh wow - that sounds amazing!! And easy, too. Copied and pasted. Almond paste is now on my shopping list. Thanks, Linda.

Lori