Pretty And Pink Pound Cake Loaf

• 1/4 cup seedless raspberry jam
• 2 drops red food coloring (optional)
• 1 cup vegetable oil
• 2 1/2 cups sugar
• 1 cup buttermilk
• 4 egg whites
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon butter flavoring
• 1/2 teaspoon lemon extract
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon baking soda

1. Combine flour, salt and soda; add to oil mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low spead just until blended after each addition.
2. Stir 1/4 cup seedless raspberry jam and, if desired, 2 drops red liquid food coloring into second portion; spread gently over first layer. Spoon remaining batter over top.
3. Pour into a greased and floured 10-inch tube pan.
4. Bake at 325u0b0 for 1 hour and 35 minutes or until a wooden pick inserted in center comes out clean.
5. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.

seedless raspberry jam, drops red food coloring, vegetable oil, sugar, buttermilk, egg whites, egg, vanilla, butter, lemon extract, allpurpose, salt, baking soda

Taken from www.myrecipes.com/recipe/pretty-pink-pound-cake-loaf (may not work)