Raspberry Swirl Cake

Directions

1. 1
   Preheat oven to 350 degrees.
2. 2
   In a large bowl, cream 1 c + 1 T butter and sugar until fluffy.
3. 3
   Sift the flour, baking powder and salt together.
4. 4
   Add the flour alternately with the milk to the butter/sugar (begin and end with dry ingredients); add the vanilla.
5. 5
   In a small mixing bowl, beat egg whites until stiff peaks form and fold gently by hand into the batter.
6. 6
   Heat jelly until melted; cool slightly.
7. 7
   Remove 1 c of batter and add jelly; mix well.
8. 8
   Add enough food coloring to make the batter pink.
9. 9
   Pour the white batter into a greased and floured Bundt pan.
10. 10
    Pour jelly batter on top.
11. 11
    Swirl the raspberry mixture into the cake.
12. 12
    Bake at 350 degrees for 45-50 minutes or until the cake tests done.
13. 13
    Turn out on a wire rack to cool completely.
14. 14
    To make the glaze, combine the confectioners sugar, butter and vanilla extract.
15. 15
    Add in enough milk to produce a slightly runny consistency.
16. 16
    Pour the glaze over the cake and drizzle with sieved raspberry jam.