Yield: 6 servings
Measure | Ingredient |
---|---|
½ cup | Sugar |
¼ cup | Butter or Margarine |
2 eaches | Large Eggs |
1 cup | Unbleached All-purpose Flour |
1 teaspoon | Ground Cinnamon |
½ teaspoon | Baking Soda |
2 tablespoons | Butter or Margarine |
½ cup | Packed Brown Sugar |
¼ teaspoon | Ground Cloves |
¼ teaspoon | Ground Nutmeg |
⅓ cup | Butter/Sour Milk |
½ cup | Seedless Blackberry Jam |
¼ cup | Chopped Walnuts |
3 tablespoons | Milk |
1¾ cup | Sifted Powdered Sugar |
CARMEL ICING
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.