Raspberry Cream Cake

Ingredients:

• 3 C sifted cake flour
• 1 T baking powder
• 1 t baking soda
• � t salt
• 1 C unsalted butter, softened
• 2 C sugar
• 4 lrg eggs
• 1 � C buttermilk
• 1 � t pure vanilla extract
• 1 jar Stonewall Kitchen Raspberry Peach Champagne Jam*
• 1 C whipping cream
• 2 T sugar
• 1 t vanilla extract
• powdered sugar and fresh raspberries, (optional )
  

*Raspberry preserves purchased at grocery store may be substituted

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Preparation:

Preheat oven to 325 degrees. Butter and refrigerate Kaiser La Forme Gateau pan, or butter and flour two 9 inch round cake pans. Set aside.

Resift the flour with the baking powder, baking soda and salt; set aside.

In a large bowl, cream the butter and sugar with an electric mixer at medium-high speed until very light. Beat in the eggs, one at a time. Lower the speed to slow and beat in the flour mixture alternately with the buttermilk, beginning and ending with the flour. Beat in the vanilla. Scrape the batter into the prepared pans.

Bake until the cakes are lightly golden and a toothpick inserted in the center emerges clean, 30-35 minutes for the 9 inch pans or 40-45 minutes for the
Gateau pan.

Cool in the pan for 10 minutes. Invert onto a rack to cool completely.
Slice the cake in half horizontally. Place bottom half of cake on serving plate.
Warm the jam in small saucepan to make it easy to spread. Spread jam evenly over both cut sides of cake.

Whip cream with the 2 T sugar and 1 t vanilla, until stiff peaks form.
Spread whipped cream over jam on bottom layer of cake, place top layer of cake over cream, cut side down.

Refrigerate until ready to serve. Sprinkle with powdered sugar and raspberries, if desired.

Servings: 16