Raspberry Swirl Cake

Submitted by Dreamgoddess

"Posted in response to a recipe request."

 

• Ready In: 1hr 5mins
• Ingredients: 15
• Serves: 8-10

ingredients

• 1 cup butter
• 1 tablespoon butter
• 2 cups sugar
• 3 cups flour, sifted
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 1⁄3 cups milk
• 2 teaspoons vanilla
• 6 egg whites
• 1⁄2 cup raspberry jelly
• red food coloring
• 2 cups confectioners' sugar, sifted
• 1 tablespoon butter, softened
• 1 teaspoon vanilla extract
• 2 -3 tablespoons milk

directions

1. Preheat oven to 350 degrees.
2. In a large bowl, cream 1 c + 1 T butter and sugar until fluffy.
3. Sift the flour, baking powder and salt together.
4. Add the flour alternately with the milk to the butter/sugar (begin and end with dry ingredients); add the vanilla.
5. In a small mixing bowl, beat egg whites until stiff peaks form and fold gently by hand into the batter.
6. Heat jelly until melted; cool slightly.
7. Remove 1 c of batter and add jelly; mix well.
8. Add enough food coloring to make the batter pink.
9. Pour the white batter into a greased and floured Bundt pan.
10. Pour jelly batter on top.
11. Swirl the raspberry mixture into the cake.
12. Bake at 350 degrees for 45-50 minutes or until the cake tests done.
13. Turn out on a wire rack to cool completely.
14. To make the glaze, combine the confectioners sugar, butter and vanilla extract.
15. Add in enough milk to produce a slightly runny consistency.
16. Pour the glaze over the cake and drizzle with sieved raspberry jam.

Reviews

[Mary_K]

WOW!!! This cake was a huge hit! I served this for a Mother's Day cookout and it was perfect as written. I used 2% milk and Smucker's seedless raspberry jam. I glazed the cake when it was still warm and let it cool on the cooling rack. I served it was berries and whipped cream...like a gourmet shortcake. However, it is wonderful on its own.