Raspberry Ripple Cake
Serves: 5
Clarabelle Lynch
1 January 1970
Based on User reviews:
49
Spice
51
Sweetness
52
Sourness
39
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 tbsp
Cranberry Juice (white)1 cup
Vegetable Oil1 cup
Red Raspberry Preserves1 tsp
Red Food Color5 tbsps
Heavy Cream1 cup
Powdered Sugar (sifted)Directions:
1
Cake: Preheat oven to 350 degrees F
2
Spray a 9-inch Bundt tube pan with cooking spray and set aside
3
Using a rubber spatula gently combine cake mix, juice, oil, and egg whites in a large bowl
4
Beat with an electric mixer on medium speed for 2 minutes
5
Remove 1 cup of batter and transfer to a small bowl
6
Stir in raspberry preserves and food color and mix until well combined
7
Pour half of white cake batter into prepared tube pan
8
Top with raspberry cake batter
9
Pour over the remaining half of white cake batter
10
Bake in preheated oven for 38 to 40 minutes, or until tester comes out clean
11
Remove and cool completely
12
Glaze: Combine all glaze ingredients in a small saucepan and heat through over medium heat until syrupy
13
Icing: Mix all icing ingredients in a small bowl with a whisk until a smooth thick consistency
14
To serve, turn tube pan over onto a serving plate and gently lift pan to remove cake
15
Drizzle icing and glaze over top and down sides of cake