Raspberry Swirl Cake - cooking recipe

Ingredients

1 cup butter
1 tablespoon butter
2 cups sugar
3 cups flour, sifted
4 teaspoons baking powder
1 teaspoon salt
1 1/3 cups milk
2 teaspoons vanilla
6 egg whites
1/2 cup raspberry jelly
red food coloring
2 cups confectioners' sugar, sifted
1 tablespoon butter, softened
1 teaspoon vanilla extract
2 -3 tablespoons milk

Preparation

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