• 1 1/ 2 cups sugar
• 1 cup butter
• 5 eggs
• 3 cups flour
• 1 1/ 2 teaspoons baking powder
• 1 1/ 4 cups milk
• 2 teaspoons vanilla
• 1/ 3 cup raspeberry jam, divided

Heat oven to 325 degrees. Grease and flour pan. In large mixing bowl, combine sugar and butter; mix well. Add eggs, one at a time, mixing well after each addition. Add remaining ingredients, except raspberry jam; mix well. Spoon into individual cups until they’re 2/3 full. Spoon dollops of 1/2 raspberry jam on top of batter, dividing evenly among the cups, saving the second half for the other batch. Using a small knife, gently swirl jam just on top of batter. Bake for 20-25 minutes. Cool 10 minutes in pan; invert onto cooling rack to completey cool. Repeat with second batch. Dust with powdered sugar. Makes 24 cakes