BUNDT CAKE WITH RASPBERRY JAM FILLING RECIPES

Steps:

• Heat oven to 325°F. Generously spray 12-cup fluted tube cake pan with cooking spray with flour.
• In large bowl, beat cake mix, milk, melted butter and eggs with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes. Pour batter into pan.
• Bake 38 to 43 minutes or until toothpick inserted in center comes out clean. Cool in pan 15 minutes. While still in pan, poke holes in cake with end of wooden spoon, 2 inches deep and 1/2 inch apart down the middle of the cake, leaving 1-inch border on either side of the pan. Use wet paper towel to wipe ends of spoon after each poke.
• In small microwavable measuring cup, heat jam uncovered on High 30 seconds. Stir and continue to microwave in 15-second increments, stirring after each, until jam is hot and pourable, about 1 minute to 1 minute 30 seconds.
• Pour jam into holes in cake. Cool cake in pan 1 hour. Run metal spatula around outer and inside edges of pan to loosen cake. Remove from pan to cooling rack. Cool completely, about 30 minutes. Transfer to serving platter.
• In small bowl, beat Glaze ingredients with whisk until smooth; add additional milk, 1/2 teaspoon at a time, until thin glaze consistency. Use pastry brush to brush half the glaze evenly over entire surface of cake. Let stand 5 minutes. Repeat with remaining half of glaze.

Steps:

• Do not preheat your oven -- to give the Bundt cake a light color on the outside, start baking in a cold oven.
• In a large bowl, cream together the butter and sugar and beat for about 4 minutes or until the mixture is light and fluffy. Add the eggs, vanilla and lemon juice and beat for another 3 minutes.
• Combine the salt, baking powder and flour and sift into the wet mixture, adding the milk in intervals and mixing lightly with a spoon or spatula as you go.
• When all of the flour mixture and milk are added and the batter is well combined, spoon about a third of the batter into a well greased and floured Bundt pan. Gently spoon the jam along the center of the cake, making sure it doesn't touch or go near the sides. Use a spoon or butter knife held vertically to gently push the jam down toward the top of the cake (the bottom of the pan). Spoon in the rest of the batter and smooth over the top, tapping the pan firmly on the counter to make sure the batter fills any crevices.
• Place the pan in the oven and set it to 375 degrees F (about 190 C). Bake for 40 minutes or until a toothpick inserted into the cake comes out clean. Allow to cool for 10 minutes before turning the cake out onto a cooling rack.
• When the cake has completely cooled, mix together the powdered sugar and milk until there are no lumps. Spoon the mixture over the top of the cake and allow to set before serving.