Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Marla Hudgins      

Recipe Categories:

    Raspberry Swirl Butter Cake

    Source of Recipe


    List of Ingredients

    Raspberry Swirl Butter Cake

    1 1/4 cup butter, at room temperature
    2 1/4 cups granulated sugar
    4 eggs
    1 teaspoon vanilla extract
    3/4 teaspoon almond extract
    2 3/4 cups all-purpose flour
    3/4 teaspoon baking powder
    1/4 teaspoon salt
    3/4 cup milk
    3/4 cup raspberry pie filling


    Preheat oven to 325 degrees F (165 degrees C). Grease a Bundt pan generously.

    In a mixing bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each egg. Mix in the vanilla and almond extracts.

    Mix flour with the baking powder and salt. Add flour mixture alternately with the milk, starting with the flour. Pour half the batter into prepared baking pan. Swirl in half of the raspberry filling. Pour in remaining batter and swirl in the rest of the raspberry filling on top. Bake for 70-75 minutes or until a wooden pick inserted in the center, comes out clean (dry). Cool 15 minutes in pan before turning out.

    If desired, serve with melted raspberry jam drizzled over the top.

    Yield: 10-12 servings




previous page | recipe circus home page | member pages
mimi's cyber kitchen |