Blackberry Jam Cake
Preparation time: 25 min Baking time: 45 min
Yield: 16 servings
Cake Ingredients:
2 cups firmly packed brown sugar
1 1/2 cups LAND O LAKES® Butter, softened
6 LAND O LAKES® All-Natural Eggs
3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 cup sour cream
1/2 cup seedless blackberry jam or spreadable fruit preserves
Glaze Ingredients:
1 cup powdered sugar
1/2 teaspoon vanilla
1 to 2 tablespoons milk
Berries Ingredients:
Fresh blackberries, if desired
Heat oven to 350°F. Grease and flour 12-cup Bundt® pan. Combine brown sugar and
butter in large bowl; beat at medium speed until light and fluffy. Add 1 egg at
a time, beating well after each addition.
Combine flour, baking powder, cinnamon and ginger in medium bowl. Alternately
add flour mixture and sour cream to butter mixture. Beat until smooth and well
mixed.
Spoon half of cake batter into prepared pan. Spoon jam over cake batter to
within 1/4 inch from sides of pan; lightly swirl into batter with knife. Top
with remaining cake batter, spreading evenly over top of jam. Bake for 45 to 55
minutes or until toothpick inserted in center comes out clean. Cool 15 minutes;
remove from pan. Cool completely.
Combine powdered sugar, vanilla and enough milk for desired glazing consistency
in small bowl; mix well. Drizzle over cake. Serve cake with fresh blackberries,
if desired.
If you're lucky enough to be Irish,
You're lucky enough!
_______________________________________________
Cookinginthedark mailing list
[email protected]
http://acbradio.org/mailman/listinfo/cookinginthedark
