1 c. butter
1 c. sugar
1 1/2 tsp. vanilla
3 eggs
2 3/4 c. sifted cake flour
2 tsp. baking powder
1/4 tsp. salt
2/3 c. milk
Raspberry jam
1 pt. vanilla ice cream

Cream butter and sugar, add vanilla. Blend in eggs, one at a time. Sift together dry ingredients. Add alternately with milk, mixing well. Pour into greased 9x5 inch loaf pan. Bake at 325 degrees for 1 hour and 15 minutes.

Cool, slice cake into 3 layers. Spread preserves (or jam) on first layer. Cover with second layer and ice cream. Top with remaining layer and preserves. Freeze until firm. Slice and serve. (Try with peach preserves.)