Raspberry Ripple Bundt Cake - Kosher.com

Name: Raspberry Ripple Bundt Cake - Kosher.com
Total time: 60 min
Ingredients: 3/4 cup oil; 1 and 1/4 cups sugar; 5 large eggs; 1 tablespoon Gefen Vanilla Extract; 3 cups flour (I used Shibolim White Spelt); 1 teaspoon baking powder; 1/2 teaspoon baking soda; scant 3/4 teaspoon 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); Gefen Confectioners’ Sugar, for dusting

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I’d had my fill of chocolate, mocha, and coffee cakes, and decided to create something a little different. Chocolate and raspberry are always

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Ingredients

3/4 cup oil
1 and 1/4 cups sugar
5 large eggs
1 tablespoon Gefen Vanilla Extract
3 cups flour (I used Shibolim White Spelt)
1 teaspoon baking powder
1/2 teaspoon baking soda
scant 3/4 teaspoon 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)
Gefen Confectioners’ Sugar, for dusting