Ingredients:

• 1 cup sweet cream butter (2 sticks, room temperature)
• 2 cups sugar
• 3 cups all purpose flour
• 4 eggs
• 1 cup milk
• 1 teaspoon baking powder
• 1 teaspoon Madagascar Bourbon vanilla
• 1 teaspoon Pure Lemon Extract
• 1 jar Sallie's Greatest Strawberry + Basil Jam

Directions:

1. Preheat oven to 350 degrees. Cream butter and sugar until light and fluffy. Beat on medium speed for 2 minutes. Add eggs one at a time, beating after each addition. Add baking powder to flour, add flavorings to milk. Blend flour alternately with milk into cake mixture, creaming until smooth after each addtion. Beat 2 minutes more.
2. Spray 10 inch bundt pan with cooking spray. Spread 1/2 of batter evenly into pan. Stir jam and dollop half of jar around pan, staying away from edges. Use a butter knife to gently swirl. Do not mix. Top with remaining batter and then dollop last half of jam on top; gently swirl with butter knife. Bake until tester inserted into the cake comes out clean, usually 1 hour and 5 minutes. Do not overcook. Cool in pan for 10 minutes. Flip onto serving plate and cover when partially cool to make the cake moist. Try a slice warm.