Blackberry Jam Cake (Crs) Recipe
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Blackberry Jam Cake (Crs)
8 tbsp Sugar
1/4 cup Butter or margarine
2 Large eggs
1 cup Unbleached all-purpose flour
1 tsp Cinnamon
1/2 tsp Baking soda
1/4 tsp Ground cloves
1/4 tsp Ground nutmeg
1/3 cup Butter/sour milk
1/2 cup Jam, blackberry seedless
1/4 cup Walnuts, chopped
2 tbsp Butter or margarine
1/2 cup Brown sugar, packed
3 tbsp Milk
1 3/4 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
Serves: 6 |
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