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Raspberry Swirl Cake

Source of Recipe


NordicWare






List of Ingredients



• 1 cup plus 1 Tbsp butter (2 sticks) *
  
• 2 cups granulated sugar
  
• 3 cups sifted all-purpose 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 or raspberry-currant jelly
  
• Red food coloring
  
• *
  
• -- Basic Glaze --
  
• 2 cups sifted powdered sugar
  
• 1 Tbsp butter or margarine, at room temperature
  
• 1 tsp vanilla, rum or almond extract
  
• 2 to 3 Tbsp milk
  






Instructions



1. Preheat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube pan or Bundt pan.
   
   
2. 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.
   
   
3. In small mixing bowl, beat egg whites until stiff peaks form. Gently fold by hand into batter.
   
   
4. In small saucepan or in microwave, heat jelly until melted; cool slightly. Remove 1 cup of batter from bowl and stir in jelly. Mix well. Add food coloring, enough to give desired pink color. Pour white batter into prepared pan. Pour jelly batter on top. With spoon, swirl raspberry mixture into cake.
   
   
5. Bake in preheated oven 45 to 50 minutes. Cool upright in pan on wire rack for 1 hour, then invert onto plate and cool completely.
   
   
6. Meanwhile, make Basic Glaze: In bowl, combine all glaze ingredients, blending until smooth and of desired drizzling consistency. (Makes about 1 cup.)
   
   Drizzle cooled cake wih Basic Glaze; let glaze set before serving.
   
   Makes 12 to 16 servings.
   
   






Final Comments


* Use real butter or stick margarine; do not substitute reduced-fat spreads, as their higher water content often yields less-satisfactory results.