Currant Cake With Cream

• 1/2 cup blackcurrant jam
• 1/4 lb fresh currants
• 1 cup butter or margarine
• 1 1/4 cups granulated sugar
• 1 tsp vanilla extract
• 4 None eggs
• 1 3/4 cups all-purpose flour
• 1/2 tsp baking powder
• 3/4 cup heavy cream, whipped to stiff peaks

1. Preheat the oven to 325u0b0F. Grease and flour a 10 inch springform pan. Warm 1/3 cup jam in a saucepan until it liquifies, remove from the heat, let cool then stir in the fresh currants. Set aside.
2. Cream the butter, sugar, 1 pinch salt and vanilla extract until creamy, then add the eggs, 1 at a time. Mix the flour and baking powder together then stir into the batter. Spread 1/2 of the cake batter into the prepared pan then spread a layer of jam on top, reserving some to serve with the cake. Spread the remaining cake batter on top then drag a fork through the mixture to form streaks and bake the cake for 35-40 mins. Remove the cake from the oven and let cool on a wire rack.
3. To serve, sprinkle the cake with powdered sugar. Stir in the remaining jam into the whipped cream and serve it with the cake.

blackcurrant jam, fresh currants, butter, sugar, vanilla, eggs, flour, baking powder, heavy cream

Taken from recipes-plus.com/api/v2.0/recipes/17718 (may not work)