Since today Washington will be celebrating Obama’s inaguration today, I decided today would be an excellent day for a very classic treat. Pound cakes have been around forever! Martha Washington made them at Mount Vernon for celebrations there so consider this my little tribute to our first First Lady.
Generally, I don’t like pound cakes. They taste to plain or bland and are not very exciting. Then entered this recipe. The cake itself has a rich, sweet flavor. Coupled with a swirl of blackberry jam, it makes an absolutely delicious treat!
Pound cakes are the perfect treat because they can work for anytime: a dessert, a fancy birthday cake, a nice addition to teas or brunches… My personal favorite is placing a slice in our toaster oven for about four minutes and devouring it for breakfast. I’m not sure why, but the cake tastes even better after being toasted. Plus, it adds texture to the cake- a delicious way to start the day.
When making the cake, feel free to use whatever jam you want. Strawberry pound cake is a delicious treat in the summer and raspberry is perfect anytime; however, whatever variety you use, make sure it’s seedless. It helps create a smoother texture and blends better with the consistency of the cake.
-1-1/2 cups butter, softened
-3 cups sugar
-1 (8 oz) package cream cheese, softened
-3 cups all-purpose flour
-1 tsp almond extract
-3/4 tsp vanilla extract
-2/3 cup seedless blackberry jam
1. Preheat oven to 350 degrees. Prepare a 10-inch (14-cup)bundt pan by first greasing it them flouring the surface.
2. In a stand-up mixer,cream the butter until it becomes fluffy. Slowly add the sugar until it becomes light and creamy. Add cream cheese and eggs. Beat until the batter is just combined.
3. Gradually add flour at a low speed until combined. Stir in the extracts.
4. Pour 1/3 of the batter into prepared pan. Dollop 8 tablespoons of the jam on top of the batter and swill with a long wooden skewer. Repeat the process one time then use the remaining batter as the top layer.
5. Bake for 1 hour to 1 hour 10 minutes or until a cake tester comes out clean. Let cool for 15 minutes then remove from the pan and let cool fully, about an hour.