Blackberry jam cake

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


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.

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