Jamming Cream Cheese Pound Cake
1 (8 oz) package of cream cheese, softened
3 C. granulated sugar
3 sticks butter, softened
6 large eggs
3 C. flour
2 tsp. vanilla
1/2 C. jam – your choice… I used homemade strawberry/pineapple jam
Preheat oven to 350 degrees. Grease and flour a large bundt pan.
In large bowl, beat together the cream cheese, sugar, vanilla and butter until fluffy. Next, add in the flour and eggs alternating them…. a little flour, an egg, a little more flour, etc. Mix until combined. Pour 1/2 of the batter into your prepared pan. Spread your jam over this first layer evenly. Pour the rest of your batter on top of the jam. Take a large wooden skewer or a butter knife and cut through the cake in a criss-cross or swirled pattern to distribute the jam a little better.
Bake at 350 degrees for about 25 minutes then lower the heat to 325 and bake for 45-50 minutes longer. (or until you can test your cake for doneness by inserting a large skewer into the center of the cake and have it come out cleanly)
Cool your cake on a wire rack for about 15-20 minutes then remove to cool completely.
Simple frosting drizzle. Mix about 1/2 C. powdered sugar and enough water in a bowl to make a thin frosting to drizzle on top of your cooled cake.
This is one of our new favorites. It is extremely rich and very flavorful. Hubby and I have become quite the foodies since we both quit smoking so we’re all about trying new foods. 🙂