Raspberry Swirl Cake

Source: Nordic Ware

1 cup plus 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 or margarine, at room temperature
1 teaspoon vanilla, rum or almond extract
2 to 3 tablespoons milk

Preheat oven to 350 degrees F. Grease and flour a 12-cup fluted tube pan or Bundt pan.

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.

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 in preheated oven 45 to 50 minutes. Cool upright in pan on wire rack for 1 hour, then invert onto plate and cool completely.

Meanwhile, make Basic Glaze: In bowl, combine all glaze ingredients, blending until smooth and of desired drizzling consistency. Makes about 1 cup.

Drizzle cooled cake with Basic Glaze; let glaze set before serving.

Makes 12 to 16 servings.