• Preheat your oven 180° C (350° F), grease the bundt pan with butter, then flour it.
  
• In a mixing bowl, add the cake flour, sugar, gelatin powder, baking powder, and salt. Whisk together.
  
• In another mixing bowl, add the eggs and whisk until fluffy. Add the oil and whisk together, then add the jam and whisk that in.
  
• Add the flour mixture and use a spoon to mix together until just combined and the batter is smooth, do not over mix.
  
• Pour mixture evenly into the prepared bundt pan.
  
• Place pan in the preheated oven and bake for 45 minutes or until a toothpick inserted in the cake comes out clean. Remove pan from oven and place on a rack, allow to cool for 10 minutes. (Mine was done at exactly 45 minutes.)
  
• After 10 minutes, gently check the sides along the outer edge and the center cone to loosen the cake. Place a plate or serving tray upside on the pan, and turn both over. Gently tap the pan and lift the edges to see if the cake came out of the pan. Remove the pan, let cake cool completely, 2-3 hours before frosting.
  

Decorating

• You have choices here, most bundt cakes are decorated with just a simple glaze or dusted with powdered sugar. I got creative and decided on a strawberry buttercream frosting, and I layered the cake, simply cut the bundt cake in half horizontally and carefully remove the top ring.
• Frost the bottom layer with buttercream, then put the top ring back on.
• Frost the sides.
• Slice and enjoy.