Blackberry Jam Cake

1/2 cup sugar
1/4 cup butter or margarine
2 large eggs
1 cup unbleached all-purpose flour
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/3 cup butter/sour milk
1/2 cup seedless blackberry jam
1/4 cup chopped walnuts
2 tablespoons butter or margarine
1/2 cup packed brown sugar
3 tablespoons milk
1 3/4 cups 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 consistency is reached.

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