As soon as this months theme was announced I started looking for cakes with jam as a component I had made my own jam and wanted use what I had made so when I found this Strawberry Jam and Raspberry Cake I played around with it, I added raspberries instead strawberries as I had them in the freezer. The flavour of this cake improved as it aged.
- 1 cup buttermilk
- 1 teaspoon bicarb soda
- 1 cup butter, softened
- 2 cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 3 cups plain (all-purpose flour)
- 1 1/2 teaspoons ground cinnamon
- 1 teaspoon ground allspice
- 3/4 teaspoon ground cloves
- 1 (18-oz.) Strawberry jam
- 1/2 cup frozen raspberries
- Powdered sugar (optional)
- 1. Preheat oven to 180°C. Stir together buttermilk and bicarb soda.
- 2. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar, beating until light and fluffy and stopping to scrape bowl as needed. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla.
- 3. Stir together flour and next 4 ingredients in a large bowl; gradually add to butter mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Add preserves, and beat at low speed just until blended. Stir in raspberries. Spoon batter into a greased and floured large Bundt tin.
- 4. Bake at 180°C for 1 hour to1 hour and 10 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 2 hours). Dust cake with powdered sugar just before serving, if desired.
- As you can see the cake came out of the tin in two parts, but it still tastes good.
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