Jam Cake

Now that the new canning has begun, there are a few old jars (by old, I mean from late last summer) that need to be used up. I canned a lot of plums last year, and I'm on my last four jars of jam. And of course, there are quite a few open jars in the fridge from all of this year's work. The other day, early in the morning I made this cake. It's very moist and dense, due to the jam and olive oil. Not a refined cake for company necessarily, but a perfect breakfast cake.

Mix in a large bowl:

1 1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Whisk until light:

1/2 cup brown sugar

1/2 cup olive oil

Add in and beat well:

3 large eggs

Then add in:

1/4 cup or milk or yogurt

Add the flour mixture into the egg mixture.

Then beat in:

1 half-pint of jam

Bake at 350 degrees in a 9-inch plain tube cake pan for thirty minutes. Let cool at least ten minutes before unmolding.