1 cup sweet cream butter (2 sticks, room temperature)
2 cups sugar
3 cups all purpose flour
4 eggs
1 cup milk
1 teaspoon baking powder
1 teaspoon vanilla flavoring
1 teaspoon lemon flavoring
1 jar Sallie’s Greatest Strawberry + Basil jam





Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Beat on medium speed for 2 minutes. Add eggs one at a time, beating after each addition. Add baking powder to flour, add flavoring to milk. Blend flour alternately with milk into cake mixture, creaming until smooth after each addition. Beat 2 minutes more.

Spray 10 inch bundt pan with cooking spray. Spread ½ of batter evenly into pan. Stir jam and dollop half of jar around pan staying away from edges. Use a butter knife to gently swirl. Do not mix. Top with remaining batter and then dollop last half of jam on top, gently swirl with butter knife. Bake until tester inserted into the cake comes out clean, usually 1 hour and 5 minutes. Do not overcook. Cool in pan for 10 minutes. Flip onto serving plate, cover when partially cool to make cake more moist. Try a slice warm.

Note from Sallie: Substitute Sallie’s Greatest Blueberry Lemon + Thyme, Peach + Mint or Lemon Fig + Basil jam for swirl. They’ll come back for more!

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