Blackberry jam cake (crs)

Yield: 6 Servings

Measure Ingredient
8 tablespoons Sugar
¼ cup Butter or margarine
2 \N 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

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

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