CRANBERRY-ORANGE POUND CAKE

Ingredients
8 ounces butter at room temperature
8 ounces cream cheese
1 cup sugar
1/2 cup orange liqueur
1 teaspoon orange extract
2 cups cranberry orange preserves
4 cups  all purpose flour
1 tablespoon coriander seeds, crushed
3 tablespoons baking powder
1/2 teaspoon salt

Preheat oven to 350 F. Grease a ten-inch angel food cake pan, Sift flour, baking powder, and salt together. Mix in crushed coriander seeds. Mix cranberry orange jam and orange liqueur.   Place butter, cream cheese and sugar in mixer bowl. Beat until thoroughly creamed. Beat in eggs. Add jam and orange liqueur mix. Add four mix gradually. Continue to mix until thoroughly blended. Transfer cake to dough to greased pan. Bake at 350 F for 50 minutes.
This is a substantial cake for a a dozen or more fearless eaters.The coriander seeds marry well with the citrus flavor and adds an Elizabethan touch to a cake much  beloved in the American South. Enjoy and remember that according to the ancient Chines sages, coriander confers immortality.
Serve as is or go all out and top with  jam and  whipping cream.

NOTE: I will post a recipe for cranberry preserves feel free to experiment with strawberry or cherry jam.