Blackberry Jam Cake

Recipe Ingredients

1/2 cup	99g / 3.5oz	Sugar
1/4 cup	49g / 1.7oz	Butter or margarine
2 cups	396g / 13oz	Eggs (large)
1 cup	62g / 2.2oz	Unbleached all-purpose flour
1 teaspoon	5ml	Ground cinnamon
1/2 teaspoon	2.5ml	Baking soda
1/4 teaspoon	1.3ml	Ground cloves
1/4 teaspoon	1.3ml	Ground nutmeg
1/3 cup	78ml	Butter/sour milk
1/2 cup	118ml	Seedless blackberry jam
1/4 cup	36g / 1.3oz	Walnuts - chopped
2 tablespoons	30ml	Butter or margarine
1/2 cup	80g / 2.8oz	Packed brown sugar
3 tablespoons	45ml	Milk
1 3/4 cups	346g / 12oz	Sifted powdered sugar

Recipe Instructions

Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating until well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVER MIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan.

Bake at 350F oven 25 minutes or until done.

Cool completely. Frost with Carmel Icing.

CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, until mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat until spreading consistency is reached.

Source:
Southern Living magazine

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