Blackberry Jam Cake I Recipe

Name: Blackberry Jam Cake I
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
2
Dissolve soda in buttermilk, stirring well.
3
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.
4
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.
5
Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake

1224

kcal

Calories

Fat

150

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1/4 cup butter, 1 cup white sugar, 2 egg yolks, 1 teaspoon baking soda, and more.

Yes, Blackberry Jam Cake I falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blackberry Jam Cake I

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