Peanut Butter and Jelly Pound Cake
divided (1 1/2 stick + 1/2 stick)
all purpose flour
fruit preserves of choice
Preheat oven to 375 degrees.
Grease 9x5x3-inch loaf pan.
In a mixing bowl, cream brown sugar and 1 1/2 sticks butter together.
Add milk and peanut butter to bowl; stir.
Whisk in eggs one at a time.
Add cinnamon extract.
In another mixing bowl, combine salt, flour, and baking powder – stir with a fork.
Pour 1/3 peanut butter mixture into flour and stir.
Repeat above step with remaining peanut butter mixture.
Pour batter into loaf pan.
Mix remaining butter and preserves and drop by the spoonful into loaf pan; using a knife, swirl the jelly into the cake batter. – The aim is to create a marbling effect.
Bake for one hour uncovered.
Then, cover with foil and bake until a knife inserted through the middle comes out clean (approx. 20 minutes).