Jam Swirl
Pound Cake
Ingredients
·
nonstick cooking spray
·
1 cup unsalted butter (softened,
at room temperature)
·
1 cup granulated sugar
·
1 1/2 teaspoons vanilla extract
·
1/4 teaspoon almond extract
·
4 large eggs (at
room temperature)
·
1 3/4 cups all purpose flour
·
1/2 teaspoon baking powder
·
1/2 teaspoon salt
·
1/3 cup fruit jam
Directions
1. Preheat
oven to 350°F.
2. Spray a 9x5-inch loaf pan liberally
with nonstick cooking spray. Set aside.
3. Place butter, sugar, vanilla extract,
and almond extract into a large mixing bowl. Using a hand mixer fitted with a
whisk attachment or stand mixer fitted with a paddle attachment, cream
ingredients together on medium speed until pale and fluffy, 3-4 minutes. Add
eggs one at a time, beating for 15-20 seconds between each, until mixture is
smooth and combined.
4. Sift flour, baking powder, and salt
into bowl. Beat mixture on low until it becomes a smooth, thick batter.
5. Using a rubber spatula, spread 1/3 of
batter into pan. Drop half of jam by teaspoonfuls over the batter. Gently cut
through jam with a butter knife. Repeat this process with another 1/3 of cake
batter and remaining jam. Spoon last 1/3 of cake batter into pan.
6. Bake cake on middle rack of oven
until a toothpick inserted in center comes out clean, 60-75 minutes.
7. Check to see that cake is done.
Remove from oven or add time as needed.
8. Allow cake to cool in pan for 15-20
minutes. To release cake, run a butter knife between edge of cake and pan. Turn
cake onto a large plate.
Allow cake to cool
for 1-2 hours before slicing and serving
https://sallysbakingaddiction.com/raspberry-swirl-pound-cake
/
