I wanted to add raspberry preserves to my cake batter.. Is there any good tips on how to make the cake turn out well without altering the recipe just by adding a little preserves? Or any good recipe to add to?? Need help asap!!

I'd like to know more about adding preserves to cake batter also. Anyone?

one recipe suggested taking some of the batter and mixing the preserves into it then placing dollops of it onto the other batter in the pan and swirling...I'm thinking that recipe is in the recipe section...

I imagine you could just add it in along with the wet ingredients, maybe hold back a little of whatever liquid the recipe calls for until you've got the preserves mixed in and see what consistency the batter ends up being, then add in the reserved liquid a little at a time until it seems right.

Anytime I just added preserves I had a really heavy cake.

I make this cake a lot and it is wonderful:

http://www.cakecentral.com/cake_recipe-1789-Strawberry-Cake-from-Scratch.html

I see no reason why you couldn't substitute raspberry jello & pureed (sieved) raspberries!

I actually just posted my recipe on my blog today, lol. It doesn't use preserves, though. just frozen raspberries. I mix in a little food color, too, for the effect. link in my signature.

bonjovibabe--that recipe is AWESOME!! I made it with the respberry jello--cupcakes with the leftovers, and it's my new favorite!! I didn't add the pureed 1/2 cup of fruit (lazy) and I thought it was still perfect. Will use it for little girl's birthday cakes.

Thanks so much, will have to try!