LEMON AND MIXED BERRY BUNDT CAKE


1 box duncan hines french vanilla cake mix
1 pkt vanilla instant pudding mix
1/2 cup canola Oil
1 cup Water
4 Eggs
finely grated rind 2 lemons

1/2 cup strawberry jam
1/2 cup frozen Raspberries
1/2 cup frozen blueberries



preheat  oven to 180 c. grease  and flour bundt tin.

in a large bowl, using and electric mixer, place the cake mix, pudding mix, oil water, eggs and rind.
beat for 2-3 minutes until well combined.

pour half of the batter into the tin.
swirl in the strawberry jam in small, thin swirls  all around the middle of the mix.

place the raspberries and blueberries on top of the jam swirl. top with remaining batter.

cook 45-55 minutes or until a skewer comes out clean.

ice.

ICING

lemon icing

2 cups icing sugar
1 tablespoon butter
lemon juice

mix all together with enough lemon juice to make a drizzly icing. just runny
enough to run down the sides.

raspberry icing

2 cups icing sugar
1/4 cup frozen raspberries
2 tablespoons butter
water

mix the butter and raspberries together then mix in the icing sugar.

add enough water to make a drizzly icing. just runny enough to run
down the sides.


alternate the 2 icings down the cake, using teaspoons to create the
drizzle.