Raspberry Jam Cake

Makes 1 cake

This cake is the modern-day Pyrex® version of a pound cake. Instead of butter, this uses heart healthy olive oil and bright raspberry jam. This cake is lovely for breakfast, as an afternoon snack or as dessert after dinner.

3 cups all purpose flour

1 ½ cups sugar

1 ½ teaspoon salt

1 teaspoon baking soda

1 teaspoon baking powder

1 ½ cups extra virgin olive oil

1 ½ cups milk

6 eggs

Zest and juice from 2 grapefruits

1 jar raspberry jam

½ cup powdered sugar

1 lemon, juiced

Fresh raspberries, optional garnish

Preheat oven to 350° F. In a large bowl, whisk together flour, sugar, salt, baking soda, baking powder, olive oil, milk, eggs, zest and juice until smooth.

Spray Pyrex® 8”x8” Deep baking dish and add batter. Then add jam, using a knife to swirl into the batter. Bake for 45-50 minutes until golden brown and set in the center.

Cool completely and, in a small bowl, whisk together powdered sugar and lemon juice. Pour over cooled cake and top with fresh raspberries.