“Posted in response to a recipe request.”
1hr 5mins

Ingredients Nutrition


  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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