What you'll need for the cake...
What you'll need for the pan...
Mix up the White Chocolate Sauce.
Make the raspberry flour by blending the crushed freeze-dried raspberries and flour.
Grease and dust a 10-cup Bundt pan with the raspberry flour.
Mix dries, then wets, and crush fresh raspberries.
Cream together butter and sugar until very light and fluffy.
Combine creamed butter, dry, and wet mixtures until batter is smooth.
Make raspberry batter using a 1/4 of the vanilla batter, fresh raspberries, and 1/4 cup flour.
Add about 1/4 of the vanilla batter...
...all the raspberry batter...
...then the rest of the vanilla batter.
Bake!
Once cake is fully cooled, glaze with white chocolate sauce.