Grease and flour an 8-inch loaf pan; set aside. In a small bowl, combine flour, baking soda and salt; set aside.
In a large bowl with an electric mixer at high speed, cream butter until light. Add sugar and pure vanilla extract, beat until fluffy. Add eggs; mix well. With mixture at low speed, alternately blend in ½ flour mixture, sour cream and remaining flour mixture; beat only until smooth after each addition. Combine Bonne Maman Raspberry Preserves with water. Spoon 1/3 batter into prepared pan; drizzle with half of the preserves mixture; swirl with a knife. Repeat, ending with the batter.
Bake until a cake tester inserted into the center comes out clean, 45-50 minutes. Let stand for 5 minutes. Loosen edges with a metal spatula. Turn out into a wire rack to cool.