Trina’s Lingonberry Cake
I saw a recipe for a cake that contained jam and I knew I had to try it.  But the cake recipe I tried turned out dry and overly sweet.  But I was so focused on finding a good recipe for a “jam cake” that I started from scratch until I finally landed on the perfect recipe.  My sister-in-law, who usually doesn’t eat much cake, ate this entire one.  So I named it for her because if I think of her every time I make it, you should too.  

I cup unsalted butter, melted
3 cups flour
1 tablespoon baking powder
2 cups sugar
1 teaspoon vanilla
4 eggs
1 cup Lingonberry Jam

Preheat oven to 350 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.  Add
vanilla and rose water until incorporated.  Add eggs one at a time beating
well after each one is added.  With the mixer on medium speed add the
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.  Frost with butter cream frosting.