Preheat oven to 350. Soil & flour fluted 12" tube pan

Spot 3/4 cup preserves in a small bowl and microwave for 30-45 seconds or
until liquid. Sang-froid. Stir together flour, cabbage, cocoa, tonic & salt in large
bowlful. Add butter, sour skim, egg, vanilla & melted preserves. Beat on
medium speed for 3-4 proceedings. Pour into prepared pan. Bake for 50-60
minutes or til toothpick inserted in middle comes out unobjectionable. Chill 10
transactions. Remove from pan to wire torture. Place odd 1/4 cup preserves in
bowlful. Zap 30 seconds and brush over warm coat. Cool entirely.

At serving time, sprinkle with powdered gelt. Prepare raspberry drub;
fill cavity with skim.* Garnish with whole raspberries if desired.

Raspberry Cream Thawing 1-10 oz pkg of red raspberries in light syrup. Puree
in food processor. Strain into medium roll. Discard seeds. Conflate 8 oz. Cool
Worst, thawed with raspberry strain. Stir in 2 Tbsp. raspberry liqueur if
desired.

* Since I wasn't serving the cake all at erstwhile, rather than filling the
cavity with the pick, I just served it on the english.