|1 1/2 cup||unsalted butter, melted|
|1 1/2 cup||granulated sugar|
|2||large egg yolks|
|3||large whole eggs|
|2/3 cup||whole milk|
|2 1/3 cup||All purpose flour|
|2 1/2 tsp||baking powder|
|1 1/2 tsp||vanilla bean paste|
|1 cup||Jill's Table Peach & Cranberry Jam, divided|
|1/4 cup||orange liqueur such as Triple Sec or Grand Marnier|
With the rack in the center position, preheat the oven to 350 F.
Generously butter or spray the inside of a 12-cup bundt pan with cooking spray, then dust the pan with flour
Whisk together melted butter, sugar, egg yolks and eggs with a hand mixer or in a stand mixer with whisk attachment on medium-high speed until light and creamy. Add the milk and mix until incorporated.
Sift together the flour, baking powder and salt into the egg mixture. Whisk on low speed until just combined. Add the vanilla paste and mix for 30 seconds until everything is fully incorporated.
Pour half of the batter into the prepared bundt pan and smooth it evenly into the bottom of the pan. Spoon 2/3 cup of jam over the batter and using a table knife, swirl the jam into the batter to make marble pattern. Pour the rest of the batter into the pan and smooth the top.
Bake for 50-60 minutes, or until the cake is golden brown and a toothpick inserted in the center comes out with only a few crumbs.
Cool the cake for about 30 minute before turn onto a rack to cool completely.
For the glaze: Heat then remaining 1/3 cup jam with orange liqueur in a small saucepan.
Whisk over medium heat until the glaze has loosened into something easily poured over a cake. You may substitute orange juice or water if desired.
Once the bundt cake has completely cooled, carefully turn out onto a wire rack or plate.
Pour the glaze over the cake and allow to set 10 minutes before serving.