Raspberry Swirl Cake
Source of Recipe
BBR
Recipe Introduction
Posted by: Nancy_NJ
List of Ingredients
1 cup plus 1 Tbsp butter
2 cups sugar
3 cups sifted flour
4 tsp baking powder
1 tsp salt
1-1/3 cups milk
2 tsp vanilla
6 egg whites (3/4 cup)
1/2 cup raspberry jelly
Red food coloring
Basic Glaze:
2 cups sifted confectioners' sugar
1 Tbsp soft butter
1 tsp vanilla, rum, or almond extract
2-3 Tbsp milk
Recipe
Preheat oven to 350°F (175°C).
To Make the Cake: In large bowl, cream butter and sugar until light and fluffy. Sift together flour, baking powder and salt; add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Add vanilla. In small mixing bowl, beat egg whites until stiff peaks form. Gently fold by hand into the batter.
Heat jelly until melted; cool slightly. Remove 1 cup of batter and add jelly. Mix well. Add food coloring, enough to give a desired pink color. Pour white batter into greased and floured 12-cup Bundt pan. Pour jelly batter on top. With spoon swirl raspberry mixture into cake. Bake at for 45 to 50 minutes; turn out on wire rack or serving plate to complete cooling.
To make the glaze, combine all the ingredients thoroughly, adding enough milk to produce a slightly runny consistency. Pour the glaze over the cake and drizzle with sieved raspberry jam
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