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1
Preheat oven to 350u00b0F.
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2
Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.
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3
Place butter, sugar, vanilla extract, and almond extract into a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream ingredients together on medium speed until pale and fluffy, 3-4 minutes. Add eggs one at a time, beating for 15-20 seconds between each, until mixture is smooth and combined.
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4
Sift flour, baking powder, and salt into bowl. Beat mixture on low until it becomes a smooth, thick batter.
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5
Using a rubber spatula, spread 1/3 of batter into pan. Drop half of jam by teaspoonfuls over the batter. Gently cut through jam with a butter knife. Repeat this process with another 1/3 of cake batter and remaining jam. Spoon last 1/3 of cake batter into pan.
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6
Bake cake on middle rack of oven until a toothpick inserted in center comes out clean, 60-75 minutes.
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7
Check to see that cake is done. Remove from oven or add time as needed.
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8
Allow cake to cool in pan for 15-20 minutes. To release cake, run a butter knife between edge of cake and pan. Turn cake onto a large plate.
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9
Allow cake to cool for 1-2 hours before slicing and serving.
