Blackberry Jam Cake:::gwhp32a Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
BARB DAY
1/2 cup: Sugar,
1/4 cup: Butter or Margarine,
2 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. From Barb Days Database
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. From Barb Days Database
Source from luhu.jp
Tags
Cakes