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Pre-heat the oven to 175°C and grease a medium-sized bundt tin.
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Melt the butter and set to one side. In a large bowl, whisk the eggs and sugar until fluffy. Add the cooled butter along with the sour cream and jam and mix together until really well combined.
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Mix the flour together with the baking powder and spices and then add to the wet ingredients, making sure everything is well combined.
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Pour into the tin and bake for around 35-40 minutes. Remove from the oven and allow to cool for a while before turning out on to wire rack. Leave to cool completely.
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To frost, mix the sour cream and icing sugar together. Drizzle or pour over the top of the cake and sprinkle with a few red berries. Enjoy!