A rich, dense blackberry jam Bundt cake,drizzled with a vanilla icing.
Recipe: Blackberry Jam BundtCake
1/4 cup butter 1 cup granulated sugar 2 large 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 jam 1 cup sifted powdered sugar 1 to 2 tablespoons milk 1 tablespoon butter softened 1/2 teaspoon vanilla extract
Preheat oven to 350°F (175°C).Grease and flour a 10-inch bundt pan; set aside.
Combine flour, baking powder, salt, cocoa,cinnamon, and allspice in a medium bowl; set aside.
In a small bowl, dissolve baking sodain buttermilk, stirring well; set aside.
In a large mixing bowl, cream 1/4 cupbutter and sugar until light and fluffy. Add egg yolks, beatingmixture well.
Mix flour mixture into the creamed mixturealternately with the buttermilk mixture, beginning and endingwith flour mixture. Fold in the blackberry jam.
Pour batter into prepared bundt pan. Bakefor 45 to 50 minutes, or until cake tests done when wooden pickinserted in center comes out clean. Cool in pan for 15 minuteson wire rack. Remove from pan, and cool completely.
Combine powdered sugar, milk, 1 tablespoonbutter and vanilla. Beat until mixture is smooth. Spoon overcooled cake
Makes 12 servings.
Food City Kitchen with Chef Walter and Jan Charles – Walter's Blackberry Jam CakeIf the Blackberry Jam BundtCake recipe was useful and interesting, you can share it with your friends or leave a comment.