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Bundt Cake: Raspberry Swirl Butter Cake

Source of Recipe


Recipes From Friends






List of Ingredients



• 1 1/4 cup butter, at room temperature
  
• 2 1/4 cups granulated sugar
  
• 4 eggs
  
• 1 teaspoon vanilla extract
  
• 3/4 teaspoon almond extract
  
• 2 3/4 cups all-purpose flour
  
• 3/4 teaspoon baking powder
  
• 1/4 teaspoon salt
  
• 3/4 cup milk
  
• 3/4 cup raspberry pie filling
  






Instructions



1. Preheat oven to 325 degrees. Grease a Bundt pan generously.
   
   
2. In a mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each egg. Mix in the vanilla and almond extracts.
   
   
3. Mix flour with the baking powder and salt. Add flour mixture alternately with the milk, starting with the flour. Pour half the batter into prepared baking pan. Swirl in half of the raspberry filling. Pour in remaining batter and swirl in the rest of the raspberry filling on top. Bake for 70 to 75 minutes or until a wooden pick inserted in the center, comes out clean (dry). Cool 15 minutes in pan before turning out.
   
   
4. If desired, serve with melted raspberry jam drizzled over the top.
   
   
5. Yield: 10 to 12 servings