Jam Swirl Pound Cake

• nonstick cooking spray
• 1 cup unsalted butter softened, at room temperature
• 1 cup granulated sugar
• 1 1/2 teaspoons vanilla extract
• 1/4 teaspoon almond extract
• 4 large eggs at room temperature
• 1 3/4 cups all purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup fruit jam

1. Preheat oven to 350u0b0F.
2. Spray a 9x5-inch loaf pan liberally with nonstick cooking spray. Set aside.
3. Place butter, sugar, vanilla extract, and almond extract into a large mixing bowl. Using a hand mixer fitted with a whisk attachment or stand mixer fitted with a paddle attachment, cream ingredients together on medium speed until pale and fluffy, 3-4 minutes. Add eggs one at a time, beating for 15-20 seconds between each, until mixture is smooth and combined.
4. Sift flour, baking powder, and salt into bowl. Beat mixture on low until it becomes a smooth, thick batter.
5. Using a rubber spatula, spread 1/3 of batter into pan. Drop half of jam by teaspoonfuls over the batter. Gently cut through jam with a butter knife. Repeat this process with another 1/3 of cake batter and remaining jam. Spoon last 1/3 of cake batter into pan.
6. Bake cake on middle rack of oven until a toothpick inserted in center comes out clean, 60-75 minutes.
7. Check to see that cake is done. Remove from oven or add time as needed.
8. Allow cake to cool in pan for 15-20 minutes. To release cake, run a butter knife between edge of cake and pan. Turn cake onto a large plate.
9. Allow cake to cool for 1-2 hours before slicing and serving.

nonstick cooking spray, unsalted butter, sugar, vanilla, almond extract, eggs, flour, baking powder, salt, fruit jam

Taken from www.yummly.com/recipe/Jam-Swirl-Pound-Cake-9085169 (may not work)