Step 1

Preheat oven to 350°F. Grease a standard 9"x 5" loaf pan.

Step 2

Whisk together the flour, salt, and baking soda. Set aside.

Step 3

Using an electric mixer on medium speed, beat the sugar and butter until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Mix in the vanilla.

Step 4

Reduce mixer speed to low. Add the flour mixture in 3 portions, alternating with 2 portions of sour cream. Mix just until combined.

Step 5

Stir together the preserves and water.

Step 6

Transfer about 1/3 of the batter to the prepared pan. Drizzle half of the preserves mixture on top of the batter. Use a thin knife to swirl the preserves into the batter. Repeat with half of the remaining batter and the remaining preserves. Top with the remaining batter.

Step 7

Bake 50 to 60 minutes, or until a pick inserted into the center comes out clean.

Step 8

Cool the cake in the pan for 10 minutes. Then transfer to a wire rack to cool completely.