Alexander Cake

• 1/2 lb. sweet butter
• 2/3 cup sugar
• 2 egg yolks
• 4 tbsp sour cream
• 1 tsp baking powder
• 2-2 1/2 cups flour
• 8 ounces Damson Plum Jam
• 1-2 tbsp lemon juice
• 1 cup icing sugar
• 2 tbsp lemon juice
• 2 tbsp sweet butter - softened

1. Cream together the sweet butter and sugar.
2. Add egg yolks and sour cream. Cream all together.
3. Add baking powder and flour (to make a nice smooth dough.
4. Roll out 1/2 of the dough onto slightly floured waxed paper. Turn onto a parchment-lined cookie sheet (standard size).
5. Spread with about 8 ounces of Damson Plum Jam that has been well mashed with the lemon juice.
6. Roll out the other half of the dough and turn it over onto the jam-covered dough.
7. Seal the edges. Prick it all over with a fork.
8. Bake at 375 degrees for 1/2 hour - until light golden brown on top. Remove from oven, and cool.
9. Icing: Make a lemon-butter icing: it should be quite thick and tart. Cover the cooled squares with the icing. Refrigerate or freeze. Cut into squares or diamond shapes. (Can be decorated with a tiny piece of maraschino cherry if you want to - but I rarely do).

sweet butter, sugar, egg yolks, sour cream, baking powder, flour, damson, lemon juice, icing sugar, lemon juice, sweet butter

Taken from www.epicurious.com/recipes/member/views/alexander-cake-1213036 (may not work)