Cream butter until fluffy.
Add sugar and cream well.
Add eggs one at a time.
Beat well.
Sift flour, baking powder and salt together.
Add milk and flour mixture into the butter mixture, alternating the two and ending with flour
Beat on low speed
Add vanilla extract
Grease and flour the pan, I use Crisco shortening
Fill each heart-shaped cup or muffin tin about 2/3rds full.
Bake at 350 for 30 minutes...test with a toothpick to see if it's done.
Once cakes have completely cooled, sprinkle powdered sugar over them, then fill with Raspberry or Strawberry Preserves.
If the little heart cakes expand above the level of the pan while cooking, using a large knife, slice off the part sticking up so the cakes will sit flat on the plate.
