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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 10 |
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Ingredients:
1 cup butter |
1 tablespoon butter |
2 cups sugar |
3 cups flour, sifted |
4 teaspoons baking powder |
1 teaspoon salt |
1 1/3 cups milk |
2 teaspoons vanilla |
6 egg whites |
1/2 cup raspberry jelly |
red food coloring |
2 cups confectioners' sugar, sifted |
1 tablespoon butter, softened |
1 teaspoon vanilla extract |
2 -3 tablespoons milk |
Directions:
1. Preheat oven to 350 degrees.
2. In a large bowl, cream 1 c + 1 T butter and sugar until fluffy.
3. Sift the flour, baking powder and salt together.
4. Add the flour alternately with the milk to the butter/sugar (begin and end with dry ingredients); add the vanilla.
5. In a small mixing bowl, beat egg whites until stiff peaks form and fold gently by hand into the batter.
6. Heat jelly until melted; cool slightly.
7. Remove 1 c of batter and add jelly; mix well.
8. Add enough food coloring to make the batter pink.
9. Pour the white batter into a greased and floured Bundt pan.
10. Pour jelly batter on top.
11. Swirl the raspberry mixture into the cake.
12. Bake at 350 degrees for 45-50 minutes or until the cake tests done.
13. Turn out on a wire rack to cool completely.
14. To make the glaze, combine the confectioners sugar, butter and vanilla extract.
15. Add in enough milk to produce a slightly runny consistency.
16. Pour the glaze over the cake and drizzle with sieved raspberry jam.
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