Raspberry Bundt Cake - E.D.SMITH®

Ingredients

• 2 1/2 cups (625 mL) all-purpose flour, sifted
• 1 1/2 tsp (7 mL) baking powder
• 1 tsp (5 mL) baking soda
• 1/2 tsp (2 mL) salt
• 1 cup (250 mL) granulated sugar
• 3/4 cup (175 mL) unsalted butter, softened
• 3 eggs
• 2 tsp (10 mL) freshly grated orange zest
• 2 tsp (10 mL) vanilla extract
• 1/2 cup (125 mL) sour cream
• 1 cup (250 mL) E.D. SMITH® Raspberry Pie Filling, divided
• 1/4 cup (60 mL) E.D. SMITH® Raspberry Pie Filling
• 2 cups (500 mL) confectioners’ (icing) sugar
• 1 tbsp (15 mL) freshly squeezed orange juice
• 1/2 cup (125 mL) raspberries
• Fresh mint (for garnish (optional))