Raspberry Swirl Cake Recipe

Directions:

1. Preheat oven to 350°F (175°C).
2. To Make the Cake: In large bowl, cream butter and sugar until light
3. And fluffy.
4. Sift together flour, baking powder and salt; add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Add vanilla.
5. In small mixing bowl, beat egg whites until stiff peaks form. Gently fold by hand into the batter.
6. Heat jelly until melted; cool slightly. Remove 1 cup of batter and
7. Add jelly. Mix well. Add food coloring, enough to give a desired pink
8. Color.
9. Pour white batter into greased and floured 12-cup Bundt pan.
10. Pour jelly batter on top. With spoon swirl raspberry mixture into
11. Cake. Bake at for 45 to 50 minutes; turn out on wire rack or serving
12. Plate to complete cooling.
13. To make the glaze, combine all the ingredients thoroughly, adding
14. Enough milk to produce a slightly runny consistency. Pour the glaze
15. Over the cake and drizzle with sieved raspberry jam.