Million Dollar Pound Cake

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I’m terrible of with getting fillings to rest in the middle of the cake, but I’m okay with that.  This recipe makes two loaves. One to keep and one to give away.


1 pound butter, softened
3 cups sugar
6 eggs
4 cups flour
3/4 cup buttermilk
1 teaspoon vanilla extract
1 teaspoon almond extract
1 cup strawberry jam

2-4 tablespoons milk
2 cups powdered sugar


Grease and flour two loaf pans and set aside.  Preheat oven to 300 degrees F. Beat butter until creamy and the color turns a much lighter yellow. Usually takes about 5-8 minutes. Add sugar 1 cup at a time until light and fluffy. Add eggs one at a time. Add vanilla and almond extracts.

Add flour alternately with milk beginning and ending with flour. Stir gently but batter should be smooth. Pour half the batter between the two loaf pans and bang down on counter to level batter.  Use a 1/2 cup of jam in each pan down he middle of the batter and leaving a border of batter. Cover equally with the rest of the batter and smooth top.

Bake for an hour and 45 minutes. Let cool and glaze (or don’t glaze) by whisking powdered sugar and milk to desired consistency.

I worked with this recipe.

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