Cake Recipes
Raspberry Swirl Cake
Yield: 12 to 16 servings; about 1 cup Basic Glaze
Ingredients
Cake
- 1 cup + 1 tablespoon butter
- 2 cups granulated sugar
- 3 cups sifted all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 1/3 cups milk
- 2 teaspoons vanilla extract
- 6 egg whites (3/4 cup)
- 1/2 cup raspberry or raspberry-currant jelly
- Red food coloring
Basic Glaze
- 2 cups sifted powdered sugar
- 1 tablespoon butter (room temperature)
- 1 teaspoon vanilla, rum or almond extract
- 2 to 3 tablespoons milk
Instructions
- Heat oven to 350 degrees F. Grease and flour a 12-cup fluted tube pan or Bundt pan.
Cake
- 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 extract.
- In small mixing bowl, beat egg whites until stiff peaks form. Gently fold by hand into batter.
- In small saucepan or in microwave, heat jelly until melted; cool slightly.
- Remove 1 cup of batter from bowl and stir in jelly. Mix well.
- Add food coloring, enough to give desired pink color.
- Pour white batter into prepared pan.
- Pour jelly batter on top.
- With spoon, swirl raspberry mixture into cake.
- Bake for 45 to 50 minutes.
- Cool upright in pan on wire rack for 1 hour, then invert onto plate and cool completely.
Basic Glaze
- In bowl, combine all glaze ingredients, blending until smooth and of desired drizzling consistency.
- Drizzle cooled cake with Basic Glaze; let glaze set before serving.