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Blackberry Jam Cake

Global.Potpourri's picture
  Sugar 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Eggs 2
  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)

Cream together sugar and butter or margarine.
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.
Cool completely.
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.

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Nutrition Rank

Nutrition Facts

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 mg181.3%

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

Blackberry Jam Cake Recipe