Blackberry jam cake (crs)
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | tablespoons | Sugar |
| ¼ | cup | Butter or margarine |
| 2 | Large eggs | |
| 1 | cup | Unbleached all-purpose flour |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Baking soda |
| ¼ | teaspoon | Ground cloves |
| ¼ | teaspoon | Ground nutmeg |
| ⅓ | cup | Butter/sour milk |
| ½ | cup | Jam; blackberry seedless |
| ¼ | cup | Walnuts; chopped |
| 2 | tablespoons | Butter or margarine |
| ½ | cup | Brown sugar; packed |
| 3 | tablespoons | Milk |
| 1¾ | cup | Sifted powdered sugar |
Directions
Fat grams per serving: Approx. Cook Time: :25 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: CRS file