Ingredients
1 cup unsalted butter, softened2-1/2 cups sugar5 eggs2 teaspoons vanilla extract3 cups all-purpose flour1/2 teaspoon salt1/2 teaspoon baking powder1 cup 2% milk1/2 cup seedless raspberry preservesConfectioners’ sugarFresh raspberries and mint leaves, optional
Preparation
Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. In another bowl, whisk flour, salt and baking powder; add to creamed mixture alternately with milk, beating after each addition just until combined.
Remove 2-1/3 cups batter to a small bowl; stir in preserves until blended. Pour half of the plain batter into prepared pan, spreading evenly. Top with raspberry batter, then remaining plain batter. Cut through batter with a knife to swirl.
Bake 1 to 1-1/4 hours or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to a wire rack to cool completely. Dust with confectioners’ sugar. If desired, serve with raspberries and mint.
