For the cake:

1. Preheat oven to 350º. Grease with shortening and flour a medium bundt pan. Reserve.
2. In a large bowl, beat butter until creamy, about 1 minute.
3. Gradually add both sugars, beating until very creamy, about 3 or 4 minutes.
4. Add eggs, one at a time, beating for a minute after they're incorporated.
5. In a separate bowl, sift together all the remaining cake ingredients. I have them measured and sift them directly over the butter mixture.
6. Add the dry ingredients in three additions, alternating with the raspberry liqueur and white wine in two additions. Mix until very well blended but don't overmix at this point.
7. Pour into prepared pan and bake for 40 minutes, our until a tester inserted in center comes out clean. Let cool on wire rack for twenty minutes or so, and then unmold onto rack and let cool completely.
8. Drizzle glaze over top of cake, letting it drip to the sides. You can add more fresh raspberries on top.

For the glaze:

1. Mix powdered sugar with raspberry liqueur.
2. Add fresh raspberries or some from the liqueur, and swirl a few times to marble.

For the liqueur:

1. In a glass jar or bottle, add raspberries and vodka.
2. Cover and keep in a dark dry place for 2 weeks.
3. Add the vanilla bean to the liquid and keep covered in the same place for 2 more weeks.