Raspberry Marble Cake

Directions

1. 1
   Preheat the oven to 350°F. Grease a 9 in bundt pan and dust with flour. Puree the raspberries with a blender and pass through a sieve. Set aside.
2. 2
   Beat the sugar, 1/2 lb butter, salt and vanilla extract until pale and creamy. Add the eggs one at a time beating well after each addition. Fold in the flour, then the milk.
3. 3
   Divide the cake batter between two bowls. Stir the raspberry puree and food coloring into one of the bowls. Spoon the mixtures into the bundt pan, alternating batters. When finished, gently run a fork through the batter to create a marbled effect. Bake for 60-70 mins.
4. 4
   Allow to cool in the pan for 10 mins, then remove and allow to cool completely on a wire rack.
5. 5
   To make the buttercream, pass the jam through a fine sieve, place into a large bowl with the remaining butter and powdered sugar. Beat with an electric hand mixer, until creamy. Fill a pastry bag fitted with a star-shaped tip and use to pipe small stars all over the cake.