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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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BLACKBERRY JAM CAKE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Adair Estate in Sulphur Springs, Texas in 1994. Ingredients:
1/4 cup butter |
1 cup granulated sugar |
2 egg yolks |
1 teaspoon baking soda |
1 cup buttermilk |
2 cups all purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon cocoa |
1 teaspoon ground cinnamon |
1/2 teaspoon allspice |
1 cup blackberry jam |
1 cup sifted confectioners' sugar |
2 tablespoons milk |
1 tablespoon butter softened |
1/2 teaspoon vanilla extract |
Directions:
1. Combine flour, baking powder, salt, cocoa, cinnamon and allspice.
2. Dissolve soda in buttermilk stirring well.
3. Cream butter and sugar beating well then add egg yolks and beat mixture well.
4. Mix flour mixture into the creamed mixture alternately with buttermilk mixture.
5. Begin and end with flour then fold in jam and pour batter into greased and floured tube pan.
6. Bake at 350 for 45 minutes then cool in pan 15 minutes.
7. Remove from pan and cool completely.
8. Combine confectioners' sugar, milk, butter and vanilla then beat until mixture is smooth.
9. Spoon over cooled cake.
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