-
1
Over medium heat, melt jam in a small saucepan.
-
2
Once melted, remove from heat and slowly whisk in whipping cream then raspberry liqueur.
-
3
Place sauce in an airtight container and chill.
-
4
Preheat oven to 325 degrees.
-
5
In a small mixing bowl, add 1/2 cup seedless raspberry jam and with an electric mixer blend until smooth; set aside.
-
6
In a large mixing bowl, cream toether butter and suger.
-
7
Slowly add one egg at a time.
-
8
Beating well after each egg is added.
-
9
In a sifter, combine flour, baking powder and salt.
-
10
Sift into a medium mixing bowl.
-
11
Now add dry ingredients to creamed butter mixture.
-
12
Beat with a mixer until well blended.
-
13
Beat in lemon juice and lemon extract.
-
14
Grease a 10 inch tube pan with removable bottom.
-
15
Pour in half of cake batter.
-
16
With a spoon, place half of the jam on top of batter.
-
17
Do this one more time with remaining batter and jam.
-
18
Gently swirl the batter with a butter knife by pulling up and folding over.
-
19
Don't go over board.
-
20
Bale for i hour and 25 minutes to 1 hour and 40 minutes.
-
21
Check cake for doneness by insterting a toothpick in center of cake.
-
22
If it comes out clean, the cake is done.
-
23
Cool cake in pan for 15 minutes.
-
24
Slowly run a butter knife around edge of cake and then remove from pan.
-
25
Don't take off bottom yet until cake is cooled completely.
-
26
Before serving, place about 2 Tablespoons of the raspberry sauce on dessert plate topped with a slice of cake.
