Raspberry Swirl Bundt Cake Recipe

This raspberry swirl bundt cake is so easy and full of flavor, it makes your mouth water just thinking about it.

1 cup + 1 TB 2 cups 3 cups 4 tsp 1 tsp 1 1/3 cups 2 tsp 6 1/2 cup

Butter or margarine Sugar Sifted flour Baking powder Salt Milk| Vanilla Egg whites Raspberry or raspberry-currant jelly Red food coloring

Basic Glaze

2 cups 1 TB 1 tsp 2 -3 TB

Sifted confectioner's sugar Soft butter or margarine Vanilla, rum or almond extract Milk

Oven Temp ~ 350°        Baking Time ~ 45-50 Min. Pan Type ~ 12-Cup Bundt pan

Preheat oven, grease and flour 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. 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 spoon swirl raspberry mixture into cake. Bake,  turn out on wire rack or serving plate to complete cooling. Drizzle with sieved raspberry jam.