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Ingredients
| salted butter: 1/4 cup |
| granulated sugar: 1 cup |
| eggs: 2 (yolks) |
| baking soda: 1 tsp |
| buttermilk: 1 cup |
| all-purpose flour (unsifted): 2 cups |
| baking powder: 1 tsp |
| salt: 1/2 tsp |
| unsweetened cocoa powder (sifted): 1 tsp |
| ground cinnamon: 1 tsp |
| allspice: 1/2 tsp |
| blackberry preserves: 1 cup |
| powdered sugar (sifted): 1 cup |
| 2% milk: 2 Tbl |
| salted butter: 1 Tbl (softened) |
| vanilla extract: 1/2 tsp |
Blackberry Jam Cake I
Credit: AllRecipes
User rating:
"Blackberry jam is folded into the batter of this bundt cake. After baking the cake is given a confectioners' sugar glaze."
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Prep Time
min -
Cook Time
min -
Servings
12 serving(s)
Tags
Directions
- Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
- Dissolve soda in buttermilk, stirring well.
- Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.
- Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.
- Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake