Cherry Preserve Pound Cake

A twist to the classic pound cake with Trigarta cherry preserve

Ingredients

• 1 pound (3 1/4 cups) all-purpose flour

• 1 tablespoon coarse salt

• 4 sticks softened unsalted butter, plus more for pans

• 2 cups sugar

• 1 teaspoon pure vanilla extract

• 9 large eggs, room-temperature

• 1 cup Trigarta cherry preserve

Directions

1. Preheat oven to 325 F degrees. Butter two 5-by-9-inch loaf pans. Combine flour and salt in a bowl.

2. Cream butter and sugar with a mixer on high speed until pale and fluffy, for 8 minutes. Scrape down sides of bowl. Reduce speed to medium, and add vanilla extract.

3. Lightly beat eggs, and add to mixer bowl in 4 additions, mixing thoroughly after each and scraping down sides. Reduce speed to low, and add flour mixture in 4 additions, mixing until just incorporated. Fold Trigarta cherry preserve into finished batter. Divide batter between pans. Tap on counter to distribute; smooth tops.

4. Bake until a tester inserted into canter of each cake comes out clean, about 65 minutes. Remove from pans, and allow it cool completely on wire rack.