Pretty and Pink Pound Cake

Ingredients

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

Directions

1. 1

   Preheat oven to 325 degrees. Grease and flour one 9 x 5 x 3 inch loaf pan, and set aside.

2. 2

   Beat oil and sugar at medium speed with a mixer -- about 2 minutes.

3. 3

   Combine buttermilk, egg whites, egg, vanilla, and butter-flavor extract, stirring until blended.

4. 4

   Combine flour, salt, and soda; add to oil mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Beat at low speed, beating just until blended after each addition.

5. 5

   Divide batter into thirds. Spread one portion into loaf pan.

6. 6

   Stir raspberry jam (and, if desired, 2 drops red liquid food coloring) into second portion; spread gently over first layer. Spoon remaining batter over top.

7. 7

   Bake at 325 for 1 hour and 35 minutes or until a wooden stick inserted in center of cake comes out clean. Cool in pan on a wire rack 10 to 15 minutes; remove from pan, and cool completely on wire rack.