Pound Cake with Raspberry Jam Filling

My sister has been bugging me to make this cake for her since she saw it a few days ago in  December’s “La Cucina Italiana”. It’s a super easy recipe that I put together in about fifteen minutes. No sweat.

First mix butter and sugar well. Add eggs one at a time.

Then pet the sleeping dog on the couch (optional)

Mix the flour with the salt and stir into the butter mixture. Pour into prepared pan and spoon dollops of jam on the top. Don’t mix. Put in oven.

Recipe:

  • ¾ cup sugar
  • 1 cup unbleached all-purpose flour
  • ¼ teaspoon salt
  • 1 ½ sticks unsalted butter, at room temperature, plus more for pan
  • 3 large eggs, separated
  • 1/2 cup raspberry jam.
  • Heat oven to 350°.

    In a medium bowl, whisk together flour, salt. Mix butter and sugar. Add eggs one at a time. Add the flour mixture into the butter mixture but don’t mix it too much, just until stirred. Pour into prepared pan and spoon the jam on top. Bake for 40 minutes or until cake tester comes out clean.

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