Jam Cake

Preheat oven to 350 degrees. Grease a 9-inch springform pan. Using an
electric mixer, cream the butter and sugar together. Add the eggs,
one at a time. Add the sour cream. Sift the flour, baking powder,
soda, cinnamon and salt together. Fold in the sifted flour mixture
until barely incorporated. Stir in the vanilla and 1 cup strawberry
jam. Mix the batter until fully incorporated. Pour the batter into
the prepared pan. Bake for 30 minutes or until done. Cool the cake
completely and slice into three layers. Using a pastry brush, spread
each layer with the remaining jam.

Yields: 8-10 servings

Frosting:

Using an electric mixer, whip the cream until smooth. Add the jam and
mix until incorporated. Add the powdered sugar and vanilla. Continue
whipping until the frosting is spreadable. **If the frosting is too
thick, add a little milk. If the frosting is too thin add a little
more powdered sugar. Spread a thin layer of the frosting on each
layer. Stack the layers and frost the sides and top of the cake.
Garnish the cake with the whole strawberries and mint sprigs. Slice
the cake and plate on a plate. Serve the cake with vanilla bean ice
cream.

Yields: about 3 cups