Raspberry Swirl Cake

Recipe by Dreamgoddess
READY IN: 1hr 5mins
SERVES: 8-10




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