Strawberry Lavender Pound Cake
Preheat oven to 350.
Butter and dust with sugar a 9 in loaf pan.
Sift the flour again with the sugar, baking powder and salt.
Whip the cream until stiff & stir in the eggs & vanilla.
Add the sifted dry ingredients & blend well.
Add the pecans.
Reserve 1/3 of the batter and stir in the strawberry lavender spread.
Pour 1/3 of plain batter into the loaf pan.
Add the strawberry batter.
Top with the remaining 1/3 of the plain batter.
Swirl through the batter layers with a thick chop stick or kitchen knife to marbleize.
Bake for 55 minutes or until the center tests clean.
Transfer the cake to a wire rack & cool for 10 minutes before turning out on a serving platter.
The spread makes very pretty ribbons of light lavender through the cake.