Raspberry Ripple Bundt Cake

I’d had my fill of chocolate, mocha, and coffee cakes, and decided to create something a little different. Chocolate and raspberry are always a great pair, and I thought, Why not incorporate both into a cake? The results were absolutely amazing. With just a dusting of confectioners’ sugar, it makes a beautiful presentation as well. Freezes well.

PAREVE
YIELDS 1 BUNDT CAKE

• ³⁄₄ cup oil
• 1¹⁄₄ cups sugar
• 5 large eggs
• 1 Tbsp vanilla extract
• 3 cups flour (I used white spelt)
• 1 tsp baking powder
• ¹⁄₂ tsp baking soda
• scant ¾ tsp salt
• 1 cup sour soy milk (see note)
• ¹⁄₃ cup good-quality raspberry jam (preferably seedless)
• ¹⁄₂ cup finely chopped raspberry creams (chocolate-covered raspberry discs or squares)
• confectioners’ sugar, for dusting

1. Preheat oven to 350°F (175°C). Grease and flour a 12-cup Bundt pan.
2. Place oil and sugar in the bowl of your mixer and beat for 1 minute. On low speed, add eggs one at a time and beat on high for 5 minutes until light and lemony. Add vanilla and mix well. Add dry ingredients alternately with the sour soy milk, occasionally scraping down sides of mixing bowl.
3. Remove 1 cup of batter to a small bowl. Add the raspberry jam to this bowl and fold in well. Remove another cup of batter to a second bowl. Add the finely chopped raspberry creams and mix well.
4. Pour a third of the remaining batter into a Bundt pan. Pour half the raspberry mixture on top of it, forming a circle in the center of the batter, without touching the outer or inner part of the pan. Pour half of the chocolate/raspberry mixture on top of that, forming a circle in the center of the raspberry batter. Cover with white batter. Repeat the layering and top with the remaining white batter.
5. Bake for 45 minutes or until done. Cool in pan. When completely cooled, remove from pan and dust with confectioners’ sugar.
6. Note: For sour soy milk, place 1 full Tbsp vinegar in a 1-cup measuring cup. Add soy milk to the top, then let sit a few minutes until thickened somewhat.

(Originally featured in Family Table, Issue 692)