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Blackberry Jam Cake (CRS)

Author/Submitted by: CRS file
Servings: 6
Categories: Cakes / Desserts

8  tb  Sugar
1/4  c  Butter or margarine
2    Large eggs
1  c  Unbleached all-purpose flour
1  t  Cinnamon
1/2  ts  Baking soda
1/4  ts  Ground cloves
1/4  ts  Ground nutmeg
1/3  c  Butter/sour milk
1/2  c  Jam, blackberry seedless
1/4  c  Walnuts, chopped
2  tb  Butter or margarine
1/2  c  Brown sugar, packed
3  tb  Milk
1 3/4  c  Sifted powdered sugar

1. 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.

2. 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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