• 1 cup unsalted butter, melted
  • 3 cups flour
  • 1 Tbsp. baking powder
  • 2 cups sugar
  • 1 tsp. vanilla
  • 2 tsp. rose water (optional)
  • 4 eggs
  • 1 cup Elki Lingonberry Spread


  1. Preheat oven to 350 degrees and grease the bottom (not the sides) of two 9" round pans. In a small bowl whisk together flour and baking powder and set aside. In a large mixing bowl beat together butter and sugar until smooth.
  2. Add vanilla and rose water until incorporated. Add eggs one at a time beating flour and the jam alternately beginning and ending with flour until both are fully incorporated. Divide batter between the pans and bake about 30 minutes - until a toothpick inserted in the cake comes out clean.
  3. Frost with buttercream frosting.

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