JAM POUND CAKE RECIPES

Steps:

• For the batter: Grease the loaf pan well and sprinkle with flour. Stir together the eggs, salt and sugar well until creamy. Mix flour, cornstarch and baking powder and stir into the sugar mixture one tablespoon at a time. Melt butter in a saucepan and, in a thin stream, stir into the batter. Mix in lemon juice. Pour batter into the loaf pan and bake at 175°C (approximately 350°F) for about 1 hour until golden brown, using a toothpick to check for doneness. Let sit for 10 minutes in the loaf pan. Then flip over, carefully remove the cake and let cool.
• For the topping: Mix the powdered sugar with lemon juice until smooth, adding water as needed. Cut the cake horizontally twice and fill with jam. Brush the cake with the icing and leave to dry.

Steps:

• In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts. , Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.