Apricot Jam Loaf Cake

Preheat the oven to 350-degrees. Line a 9x5-inch baking pan with parchment paper or foil and spray the bottom and sides with baking spray. Set aside.

In the bowl of your stand mixer, affixed with the paddle attachment, add the butter, oil and the white sugar. Mix on medium-high speed until light and fluffy. Add the eggs, one at a time to the mixer, mixing the first egg in completely before adding the second egg. Add the vanilla extract, nutmeg and salt to the batter and mix until combined.

Change the mixer to low speed and slowly add the flour and baking powder to the batter. Add the milk to the batter and mix until all ingredients are incorporated. Remove the bowl from the mixer.

ASSEMBLE LOAF CAKE: Pour approximately 1/2 of the batter into the prepared pan in an even layer. Add the entire jar of jam onto the batter. Top the jam with the remaining batter, covering the jam completely.

Bake cake in 350-degree oven for 70-80 minutes, or until a toothpick inserted in the middle comes out without raw batter on it.

Let cake set in the pan for 5-minutes before using the parchment paper or foil to lift the cake out of the pan, and place the cake on a wire rack to cool complete.

Once completely cool, cut into desired sized slices.