| previous | next |
Title: Blackberry Jam Cake
Categories: Cake Dessert
Yield: 6 Servings
| 1/2 | c | Sugar |
| 2 | Large Eggs | |
| 1 | ts | Ground Cinnamon |
| 1/4 | ts | Ground Cloves |
| 1/3 | c | Butter/Sour Milk |
| 1/4 | c | Chopped Walnuts |
| 1/4 | c | Butter or Margarine |
| 1 | c | Unbleached All-purpose Flour |
| 1/2 | ts | Baking Soda |
| 1/4 | ts | Ground Nutmeg |
| 1/2 | c | Seedless Blackberry Jam |
| CARMEL ICING | ||
| 2 | tb | Butter or Margarine |
| 3 | tb | Milk |
| 1/2 | c | Packed Brown Sugar |
| 1 3/4 | c | Sifted Powdered Sugar |
Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing.
CARMEL ICING:
In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached.
| previous | next |