Ingredients:
2 1/2 cups of sugar
1 cup vegetable oil
3 eggs
3 cups flour
2 teaspoons baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon salt
1/4 teaspoon ground ginger
1/4 teaspoon cloves
1 cup of pumpkin
1/2 cup of Hero Jam Blueberry
For Glaze:
1 cup sugar
1-2 tablespoons heavy cream
1 teaspoon vanilla extract
Preheat oven to 180 degrees. Spray a the pan with non-stick baking spray and set aside.
In a large bowl, whisk together sugar, oil and eggs. Set aside.
In a large bowl, whisk together flour, baking soda, cinnamon, nutmeg, salt, ginger and cloves. Add the dry ingredients to the wet ingredients and stir just until moistened. Add the pumpkin and stir just until combined. Do not over mix.
Add half the batter to prepared pan. Dollop jam over the top of the batter in pan making sure the jam doesn't touch the sides of the pan. Swirl a bit with the tip of a butter knife. Top with remaining batter.
Bake in preheated oven for 1 hour to 1 hour and 10 minutes or until a tester inserted into the cake comes out clean.
Remove from oven and let cake cool in pan for 15 minutes. Invert onto a wire rack and remove pan. Cool completely.