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Peach Jam Cake

This is a delicious bundt cake that easily converts to gluten and dairy free. You can also make it as a layer cake. Just adjust baking time to about 30 minutes. This is a good recipe to help use up some of your spring egg bounty.
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Ingredients Method

Ingredients
  

  • 1 cup buttermilk – we made our own dairy free buttermilk by adding 1 tablespoon lemon juice to 1 cup oatmilk and setting aside for 10 minutes
  • 1 teaspoon baking soda
  • 2 sticks butter 1 cup softened – we used Country Crock dairy free butter
  • 2 cups granulated sugar
  • 4 large eggs chicken or duck
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour – we used Bob’s Red Mill GF 1-1 flour
  • 1 ½ teaspoons ground cinnamon
  • 1/2 teaspoon ground cardamom
  • 1/4 teaspoon ground cloves
  • ½ teaspoon salt
  • 1 18 ounce jar of peach jam
  • 1 cup Powdered sugar water, and/or orange liquor for the glaze.

Method
 

  1. Preheat oven to 350°. Grease and flour your favorite bundt pan.
  2. Beat butter at medium speed with an electric mixer until creamy. Gradually add granulated sugar, beating until light and fluffy and stopping to scrape bowl as needed. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla.
  3. In a large bowl, whisk together flour, spices, and salt.
  4. Stir together buttermilk and baking soda. Do this in a cup or bowl that fits at least 2 cups of liquid – this will contain the reaction when you mix the two together.
  5. Working quickly and carefully, add the wet and dry ingredients alternately to the butter mixture, beginning and ending with dry/flour. Beat at low speed until just combined, stopping to scrape down the batter as needed. Add preserves, and beat at low speed just until blended. Spoon batter into prepared bundt pan.
  6. Bake at 350° for 1 hour or until a knife or skewer inserted into the center of the cake comes out clean. Cool in pan on a wire rack for 10-15 minutes, then remove from pan to wire rack, and cool completely (about 2 hours).