Blackberry Jam Cake
|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)|
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.
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.