ROMBAUER JAM CAKE
One 8- or 10-inch Bundt cake or one 9-inch tube cake; 12 to 16 servings
Have all ingredients at room temperature, about 70°F. Preheat the oven to 350°F. Grease and flour an 8- or 10-inch Bundt pan or a 9-inch plain tube pan.
Whisk together thoroughly in a medium bowl:
- 1 ½ cups sifted (180g) all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 teaspoon grated or ground nutmeg
- ½ teaspoon baking soda
- ½ teaspoon ground cloves
- ½ teaspoon salt
Beat in a large bowl, or in a stand mixer with the paddle attachment, until light and fluffy, about 5 minutes:
- ⅔ cup packed (155g) dark brown sugar
- 1 stick plus 2 tablespoons (5 oz or 140g) unsalted butter, softened
Beat in one at a time:
- 3 large eggs
Beat in:
- ¼ cup (60g) milk
On low speed, beat in the flour mixture until barely blended. Beat in:
- ⅔ cup seedless raspberry or blackberry jam
- (½ cup coarsely chopped toasted walnuts or pecans)
Scrape the batter into the pan, spreading it evenly. Bake until a toothpick inserted into the center comes out clean, about 30 minutes.
Let cool in the pan on a rack for 10 minutes, then tap the pan against the countertop to loosen the cake, invert onto the rack, and let cool.
Ice with: