Strawberry swirl cake

Method

• 1
  Preheat oven to 160ºC. Lightly brush a 2.5L (10-cup) capacity bundt pan with melted butter.
• 2
  Use an electric beater to beat the butter, sugar and vanilla in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition. Use a large metal spoon to fold in the flour and sour cream, in alternating batches, until well combined.
• 3
  Pour half the mixture into the prepared pan. Spoon over the jam. Use a skewer to make a swirl pattern. Top with the remaining cake mixture.
• 4
  Bake for 45 minutes or until a skewer inserted into the cake comes out clean. Set aside to cool for 10 minutes before turning out onto a wire rack to cool completely.
• 5
  Sift the icing sugar into a medium bowl. Add the butter and water, and stir until smooth. Stir in the food colouring. Spoon icing over the cake. Set aside until set.