1 cup & 1tbsp. butter or margarine.
2 cups sugar
3 cups sifted flour
4 tsp. baking powder
1 tsp. salt
1-1/3 cups milk
2 tsp. vanilla
6 egg whites (3/4 cup)
½ cup raspberry or raspberry-currant jelly 

Red food coloring
 
Basic Glaze
 
2 cups sifted confectioners' sugar
1 tbsp. soft butter or margarine
1 tsp. vanilla, rum or almond extract
2-3 tbsp. milk
 
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. Heat jelly until melted; cool slightly. Remove 1 cup of batter and add jelly. Mix well. Add food coloring, enough to give desire pink color. Pour white batter into greased and flower 12-Cup Bundt Pan. Pour jelly batter on top. With spoon swirl raspberry mixture into cake. Bake at 350 degrees for 45-50 minutes; turn out on wire rack or serving plate to complete cooling. Drizzle with sieved raspberry jam.

from nordicware.com