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Jam Cake


adapted from two recipes, this one from smitten kitchen and one from cooking books.


1 vanilla bean split and seeded
1 1/2 cups sugar
1 cup cranberries
1/2 cup raspberry jam
2 cups flour
2 teaspoon baking powder
3/4 teaspoon salt
1 stick butter, softened
2 large eggs
1/2 cup buttermilk (you can use plain milk if that is what you have)



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