Sugar and spice pound cake

Yield: 1 Servings

Measure Ingredient
1 cup Butter Or Margarine, Softened
1½ cup Sugar
5 Eggs
1 cup Plum Jam Or Preserves
½ cup Whipping Cream
2½ cup All-Purpose Flour
2 teaspoons Ground Ginger
1 teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
½ teaspoon Ground Nutmeg

Preheat oven to 325F. In a large bowl, cream butter and sugar until fluffy using an electric mixer. Add eggs, ont at a time, beating well after each addition. Stir in jam and cream. In a medium bowl, sift together remaining ingredients. Add dry ingredients to creamed mixture; beat until smooth.

Pour batter into a greased and floured 10" tube pan. Bake 1 hour to 1 hour 5 minutes. Test for doneness with a toothpick. Cool in pan 10 minutes.

Remove from pan. Cool completely on a wire rack. Store in an airtight container.

Posted to MC-Recipe Digest V1 #332 Recipe by: The Creative Christmas Kitchen From: Martha Sheppard <marthahs@...> Date: Sun, 08 Dec 1996 13:36:19 -0500

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