This in response to Jackie's recipe for sour cream glaze for my pound cake.
Jackie, I did not use the recipe you posted, not because that it didn't look good but because I totally messed up my pound cake. i used my own recipe for the sour cream pound cake and the cake itself was delicious. I decided to get creative and put layers of softened raspberry jam in it, thinking that it would show striations of jam. WRONG! All the jam went to the bottom of the bundt pan and when I went to remove the cake, the jam caused the cake to stick a little. Didn't look too bad but not good enough to ice. Hubby didn't care- cake was delicious. Any ideas how to get the jam to stay in place and not sink to bottom??
Judy