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    Raspberry Swirl Cake

    Source of Recipe

    CD Kitchen

    List of Ingredients

    1 cup butter or margarine PLUS
    1 tablespoon butter or margarine
    2 cups sugar
    3 cups sifted flour
    4 teaspoon baking powder
    1 teaspoon salt
    1 1/3 cups milk
    2 teaspoon vanilla extract
    6 egg whites
    1/2 cup raspberry or raspberry-currant jelly
    Red food coloring
    ***BASIC GLAZE***
    2 cups sifted powdered sugar
    1 tablespoon butter or margarine, room temperature
    1 teaspoon vanilla, rum or almond extract
    2 tablespoons milk, more if needed


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

    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 1 hour then invert onto serving plate and
    cool completely.

    To make glaze: In bowl, combine all glaze ingredients,
    blending until smooth and of desired drizzling consistency.

    Drizzle cake with glaze (let glaze set before serving).




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