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Blackberry Jam Cake
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1 cup butter, Softened
2 cups sugar
4 lg. eggs
1-3/4 cups blackberry jam
3 cups Flour
1 tsp. baking Powder
1 tsp. baking Soda
1/4 tsp. nutmeg
1/4 tsp. ginger
1/4 tsp cloves
1 tsp. ground Cinnamon
1 cup buttermilk
1 cup seedless Raisins
2/3 cup chopped Nuts
Preheat the oven to 350 degrees. Grease and flour two 9-inch cake pans.
Cream the butter and sugar until light then beat in the eggs and jam, blending well. Sift the dry ingredients together and then add the dry ingredients, alternating with the buttermilk, to the creamed mixture, blending well after each addition. Stir in the raisins and nuts. Pour the batter evenly into the prepared pans and bake for 35 to 45 minutes, or until the cake tests done. Cool for 5 minutes on wire racks and turn out of the cake pans to cool to room temperature.
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