Jam Cake: Sandi's Recipe of the Week - December 6

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Sandi's "Recipe Of The Week"
December 6 - 12, 2003

"Jam Cake"

Jam Cake

Recipe Source:
Best Ever Cakes and Pastries
from Great American Recipes

Serving Size: Makes 12 servings

Amount	Ingredient
2 1/2 cups	all purpose flour
1 teaspoon	baking powder
1 teaspoon	baking soda
1/2 teaspoon	salt
1/2 cup	butter or margarine
1 cup	granulated sugar
3	eggs
1 cup	jam, strawberry or raspberry
1 teaspoon	orange zest, finely chopped
1 teaspoon	lemon zest, finely chopped
1/2 cup	sour cream or plain yogurt
1/3 cup	sliced almonds
Glaze:
2 tablespoons	butter
1	egg yolk
3 tablespoons	strawberry jam
1 cup	powdered sugar
1 teaspoon	lemon zest and orange zest

Preparation Instructions:
1. Sift, then measure flour. Combine flour, baking soda, baking powder and salt. Set aside.
2. Cream butter and sugar with an electric mixer. Add slightly beaten eggs. Beat until fluffy and pale.
3. Mix in the jam, orange zest and lemon zest. Blend well.
4. Add flour mixture to the batter alternately with the sour cream. Beat well after each addition.
5. Grease and flour a bundt cake pan. Place chopped almonds on the bottom and about 1/2 inch up the sides of the pan.
6. Pour batter into pan. Smooth top.
7. Bake at 350 degrees for 35 to 40 minutes. Cool in pan for 10 minutes, then cool on rack.
8. Glaze cake while still on the cooling rack. Place waxed paper underneath to catch excess glaze.
9. Spoon glaze over top of cake. It will drizzle down the sides. Garnish with chopped orange and lemon zest.
For glaze: Melt butter. Beat egg yolk with electric mixer for about a minute. Lower speed. Add melted butter (not hot), jam and powdered sugar. Blend until smooth.
Per serving: 422 calories; 5.4 g protein; 15.1 g fat; 68.2 g carbohydrates; 317 mg sodium.

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