Jam swirled Pound Cake

 

A true pound cake dates back over 300 years ago. It got its name because it called for a pound each of butter, sugar, flour and eggs!! Can you picture the bowl!!

Today we refer to pound cake as a denser cake that is bake in a variety of different pans. It is a richer cake, so often served plain or dusted with powder sugar or a glaze. 

I love raspberries, so I used a raspberry jam, but, you can use any jam you like. My Mom and I used to make raspberry jam from fresh raspberries out of our garden, yummy!

Jam Swirled Pound Cake

 

1 cup unsalted butter

3/4-1 cup your favorite jam, raspberry, strawberry, blueberry or mixed berry

1 1/2 cup all purpose flour

1tsp. Baking powder

1/4 tsp salt

1/4 tsp Baking soda

1 1/2 cup granulated sugar

3 large eggs

1/2 cup sour cream

1 1/2 tsp. vanilla

 

Prepare a 9X5 inch loaf pan with butter and flour or baking spray. Preheat oven to 350F

Put flour, baking powder, salt and baking soda into a small bowl. 

Cream together with electric mixer- butter and sugar, until light and fluffy.

With mixer on a low speed add eggs one at a time. 

Add sour cream and vanilla.

Sift in the dry ingredients on low speed until combined.

Pour half the batter into the prepared pan. Spoon a dollop of jam into the batter and swirl. Repeat with remaining batter and jam.

Bake for 1 hour and 15 minutes or until a toothpick inserted into center comes out clean.

Remove from oven and let cool in pan on a rack for 10-15 minutes. Remove the cake from the pan and let cool on rack completely.

Slice and serve on it's own or with a scoop of vanilla ice cream/gelato for a dessert. I love this cake with tea in the morning or afternoon.

Cheers!

JJ