Raspberry Swirl Cake
Source of Recipe
CD Kitchen
List of Ingredients
1 cup butter or margarine PLUS
1 tablespoon butter or margarine
2 cups sugar
3 cups sifted flour
4 teaspoon baking powder
1 teaspoon salt
1 1/3 cups milk
2 teaspoon vanilla extract
6 egg whites
1/2 cup raspberry or raspberry-currant jelly
Red food coloring
***BASIC GLAZE***
2 cups sifted powdered sugar
1 tablespoon butter or margarine, room temperature
1 teaspoon vanilla, rum or almond extract
2 tablespoons milk, more if needed
Recipe
Preheat oven to 350 degrees F. Grease and flour a 12-cup
fluted tube pan. 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. 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.
Bake in preheated oven 45 to 50 minutes. Cool upright in
pan on wire rack 1 hour then invert onto serving plate and
cool completely.
To make glaze: In bowl, combine all glaze ingredients,
blending until smooth and of desired drizzling consistency.
Drizzle cake with glaze (let glaze set before serving).
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