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Blackberry Jam Cake Recipe
|Sugar||1⁄2 Cup (8 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|All purpose flour||1 Cup (16 tbs)|
|Ground cinnamon||1 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Ground cloves||1⁄4 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Buttermilk||1⁄3 Cup (5.33 tbs)|
|Seedless blackberry jam/Seedless blackberry preserves||1⁄2 Cup (8 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Caramel icing||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3116 Calories from Fat 1182
% Daily Value*
Total Fat 133 g204.2%
Saturated Fat 42.6 g213.2%
Trans Fat 0 g
Cholesterol 543.9 mg
Sodium 1283.5 mg53.5%
Total Carbohydrates 451 g150.2%
Dietary Fiber 13.1 g52.3%
Sugars 314.5 g
Protein 40 g79.8%
Vitamin A 38.3% Vitamin C 2.1%
Calcium 18.9% Iron 57.4%
*Based on a 2000 Calorie diet
Beat in eggs.
Stir together flour, cinnamon, soda, cloves, and nutmeg; add to creamed mixture alternately with buttermilk, beating just till blended after each addition.
Fold in blackberry jam and nuts, leaving swirls of jam.
Turn into a greased and lightly floured 9x9x2-inch baking pan.
Bake at 350° till done, about 25 minutes.
Frost with Caramel Icing.
Caramel Icing: In saucepan melt 2 tablespoons butter or margarine; stir in 1/2 cup packed brown sugar.
Cook, stirring constantly, till mixture bubbles; remove from heat.
Cool 5 minutes.
Stir in 3 tablespoons milk.
Blend in 1 3/4 cups sifted powdered sugar; beat till spreading consistency.