3/4 cup oil
3/4 cup unsalted butter, softened
2 cups granulated sugar
1 tablespoons pure vanilla
4 cups all-purpose flour
1/2 teaspoon salt
4 1/2 teaspoons Baking Powder
1/2 teaspoon baking soda
1 cup buttermilk
3-4 tablespoons raspberry jam and fresh raspberries, I used 1 cup.
Preheat oven to 350 F. Generously spray a 12 cup Bundt pan with non-stick cooking spray. Place on a parchment paper lined baking sheet ( Just in Case) it is a big cake. Preheat oven to 350 F.
In a mixer bowl, blend the oil, butter and sugar very well. Add eggs, one at a time, and blend thoroughly after each addition. Stir in vanilla. Fold in flour, salt, baking powder and baking soda, add in buttermilk and blend into a smooth batter.
Pour 1/2 of batter into pan. Into the remaining batter, blend the raspberry jam to make a pink batter. Drizzle some raspberry jam on plain batter then add some fresh raspberries, I add a one cup because my raspberry bushes are all ripe, then top with the pink batter. I used 4 tablespoons of my homemade jam and it wasn’t pink enough for me. Swirl a bit with a knife to marbleize.
Bake, until top seems set and springs back when gently touched, about 65-70 minutes. Cool well before serving.
I was pleasantly surprised by the simplicity of this recipe. It also happens to be one of the fluffiest, most flavorful cakes I’ve ever eaten. Thankfully, friends came over the night I made it and helped us work through this Otherwise, I would have consumed the whole thing myself.
This is one of those desserts that will not disappoint. I can pretty much guarantee it.