CHOCOLATE-GLAZED RASPBERRY JAM CAKE

Steps:

• 1) Position an oven rack in the middle of the oven. Preheat oven to 325. Oil bottom, sides and center tube of 9-1/2 or 10-inch tub pan with sides at least 3-3/4 inches high. Line the bottom with parchment or wax paper and oil the paper. 2) Sift the flour, baking powder and salt together and set aside. Put the eggs in the large bowl of an electric mixer and mix on medium just to combine the yokes and whites. Add the sugar and beat for about 2 minutes, or until the mixture is fluffy, thick and lightened to a cream color. Decrease the speed to low and slowly mix in the oil, vanilla and almond extract. Mix in the flour mixture just until it is incorporated. Stop the mixer and scrape the sides of the bowl once during the mixing. Rub any lumps out of the baking soda and mix the baking soda into the sour cream. Mix the sour cream into the batter. Put the jam in a small bowl and stir it smooth. Pour the jam over the cake batter. Use a large rubber spatula to gently swirl the jam throughout the batter. Do not incorporate the jam completely into the batter. Pour the batter into the prepared pan. 3. Bake about 80 minutes. Gently press your fingers on the top of the cake. If the cake feels firm, insert a toothpick in the center of the cake. When the toothpick comes out clean, the cake is done. 4. Cool the cake in the pan for 10 minutes. Use a small sharp knife to loosen the cake from the sides and the center tube of the pan. Invert the cake onto a wire cake rack. Carefully remove and discard the paper lining. Cool the cake thoroughly. 5. Leave the cake bottom side up for glazing. Gently pour about half of the glaze over the top of the cooled cake. Use a thin metal spatula to spread the glaze inside the hole in the center and over the top of the cake. Spread a layer of glaze over the sides of the cake. Spread any remaining glaze on the top of the cake. Slide the cake onto a serving platter.