I made a vanilla bundt cake for my hubby's bday and thought I'd get creative and add a swirl of raspberry jam. Took a half jar of Pollaner's Allfruit and melted it somewhat (not totally liquid, but easier to plop and swirl) and then plopped it on about 2/3rds of the batter and tried swirling with a knife before topping with the last third of the batter. I was a little surprised that it almost completely disappeared into the batter as I was swirling. When I took the cake out of the pan, some of it stuck--and then I realized that the jam had sunk all the way to the bottom of the pan and so caused the top of the cake to stick to the pan. In cutting and eating the cake, there is no swirl and you only get about one bite that has any raspberry taste to it. That one bite is very good so I'd like to try again, but what do I do to keep the raspberry jam/puree/whatever from sinking and disappearing?