Raspberry Swirl Cake

Posted in response to a recipe request.

• Ready In: 1 hr 5 mins
• 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.