Blackberry jam cake
6 servings
Ingredients
| Quantity | 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 |
Directions
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.