First you pick your raspberries, (or buy them, if you must) then it's time to make a wonderful Raspberry Swirl cake recipe. This raspberry bundt cake is so easy and full of flavor, it makes your mouth water just thinking about it.
1 cup + 1 TB 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
1/2 cup Raspberry or raspberry-currant jelly
Red food coloring
2 cups Sifted confectioner's sugar
1 Tablespoon Soft butter or margarine
1 tsp Vanilla, rum or almond extract
2 -3 Tablespoons Milk
Oven Temp ~ 350°
Baking Time ~ 45 -
Pan Type ~ 12-Cup Bundt pan
In large bowl, cream the butter and sugar until light and fluffy. Sift together the flour, baking powder and salt; add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Add vanilla. In a 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 prepared pan. Pour jelly batter on top. With a spoon, swirl raspberry mixture into cake. Bake Raspberry Swirl Bundt Cake. Turn out onto wire rack or serving plate to complete cooling. Drizzle Raspberry Bundt Cake with sieved raspberry jam.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!