Raspberry Swirl Cake

Preheat oven to 350 degrees F. Grease and flour a 12-cup fluted tube pan.

In a large bowl, cream butter and sugar until light and fluffy.

Sift together flour, baking powder and salt. Add alternately with milk to creamed mixture, beginning and ending with dry ingredients. Add vanilla.

In a small mixing bowl, beat egg whites until stiff peaks form. Gently fold by hand into batter.

In a small saucepan or in the microwave, heat jelly until melted. Cool slightly. Remove 1 cup of batter from bowl and stir in jelly. Mix well. Add food coloring, enough to give desired pink color.

Pour white batter into prepared pan. Pour jelly batter on top. With spoon, swirl raspberry mixture into cake.

Bake in preheated oven for 45 to 50 minutes. Cool upright in pan on wire rack for 1 hour then invert onto serving plate and cool completely.

For Glaze: In a bowl, combine all glaze ingredients, blending until smooth and of desired drizzling consistency.

Drizzle cake with glaze (let glaze set before serving).