Sour Cream Bundt Cake, Gluten-Free

(This recipe was updated on 11/25/10 to add missing instructions about adding sugar) 

Special equipment needed
-Bundt pan
-Stand mixer (a hand mixer is OK, too)

2 cups (280 g) Jeanne’s Gluten-Free All-Purpose Flour Mix 
2 tsp baking powder
1/2 tsp salt
2 sticks (1 cup) unsalted butter, softened
1 3/4 cups (350 g) sugar
2 e-xtra large eggs
2 tsp vanilla extract
1 cup (236 ml) sour cream
3 tablespoon jam of your choice
extra butter and tapioca flour for pan

-Preheat oven to 350 degrees F/180 degrees C/Gas Mark 4
-butter and flour a bundt pan
-in a small bowl, mix together flour, baking powder and salt, set aside
-in the bowl of a stand mixer, beat the butter for several minutes--until light and fluffy
-beat in sugar
-beat in sour cream
-beat in eggs, one at a time
-beat in vanilla extract
-add flour and mix until just combined
-spoon about 1/3 of batter into pan
-dot with jam (if using) 
-cover with remaining batter
-bake for about 70 minutes (until tester comes out clean)

-Cool for a few minutes in pan and then carefully unmold onto rack and cool completely