Sourdough Blackberry Jam Cake With Caramel Icing |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 8 |
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This is my sister's recipe and she has been making it a very long time. It is really, really good and very popular when she makes it. Enjoy Ingredients:
2 sticks butter softened |
1-1/2 cups granulated sugar |
3 large eggs beaten |
1-3/4 cups flour |
6 tablespoons corn starch |
2 teaspoons ground cinnamon |
1/2 teaspoon salt |
1-1/2 teaspoons baking soda |
1/4 teaspoon cloves ground |
1/4 teaspoon nutmeg ground |
1/4 teaspoon ginger ground |
1 cup sourdough starter |
1-1/2 cups blackberry jam |
1/2 cup chopped pecans |
caramel icing |
1/2 cup butter |
1 cup dark brown sugar firmly packed |
1/4 cup milk |
2 cups powdered sugar |
Directions:
1. Heat oven to 350.
2. Beat butter and sugar in bowl of electric mixer until well mixed.
3. Add eggs one at a time beating well after each addition.
4. Stir together flour, cornstarch, spice, baking soda and salt.
5. Alternately add flour and sourdough starter to butter mixture beating well after each addition.
6. Begin and end with flour then beat in jam and stir in nuts by hand.
7. Pour batter evenly into 3 greased and floured round cake tins.
8. Bake 35 minutes then cool in pans for 10 minutes and turn out onto wire racks.
9. Cool completely then frost with caramel icing.
10. To make icing melt butter over low heat in a saucepan then add brown sugar and milk.
11. Bring to a boil then remove from heat to cool.
12. Add powdered sugar and mix until well blended.
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