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Raspberry Swirl Cake




Source of Recipe


Nordicware


List of Ingredients





1 cup & 1tbsp. butter or margarine.
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)
½ cup raspberry or raspberry-currant jelly Red food coloring

Basic Glaze:
For cakes and desserts-
2 cups sifted confectioners' sugar
1tbsp. soft butter or margarine
1 tsp. vanilla, rum or almond extract
2-3 tbsp. milk


Recipe



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 batter. Heat jelly until melted; cool slightly. Remove 1 cup of batter and add jelly. Mix well. Add food coloring, enough to give desire pink color. Pour white batter into greased and flower 12-Cup Bundt Pan. Pour jelly batter on top. With spoon swirl raspberry mixture into cake. Bake at 350 degrees for 45-50 minutes; turn out on wire rack or serving plate to complete cooling. Drizzle with sieved raspberry jam.