Blackberry Jam Cake I

SUBMITTED BY: Barbara

"Blackberry jam is folded into the batter of this bundt cake. After baking the cake is given a confectioners' sugar glaze."

SERVINGS & SCALING

Original recipe yield: 1 bundt cake

USMETRIC

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INGREDIENTS

1/4 cup butter
1 cup white 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 unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup blackberry preserves
1 cup sifted confectioners' sugar
2 tablespoons milk
1 tablespoon butter, softened
1/2 teaspoon vanilla extract

READ REVIEWS (8)

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

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REVIEWS

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Reviewed on Jun. 1, 2003 by suz12121

The addition of cocoa powder was an interesting twist to this recipe, but the color of the cake was bizarre. My boyfriend had to close his eyes to take a bite...! An okay flavor, but I don't think it will be a permanent addition to the recipe box.

3 users found this review helpful