Blackberry Jam Cake Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Sugar,
1/4 cup: Butter or Margarine,
2 each: Large Eggs,
1 cup: Unbleached All-purpose Flour,
1 tsp: Ground Cinnamon,
1/2 tsp: Baking Soda,
1/4 tsp: Ground Cloves,
1/4 tsp: Ground Nutmeg,
1/3 cup: Butter/Sour Milk,
1/2 cup: Seedless Blackberry Jam,
1/4 cup: Chopped Walnuts,
CARMEL ICING
2 tbsp: Butter or Margarine,
1/2 cup: Packed Brown Sugar,
3 tbsp: Milk,
1 3/4 cup: Sifted Powdered Sugar,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp