| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy, Eggs | 1 | Servings | ||
INGREDIENTS
| 1/2 | c | Sugar |
| 1/2 | c | Softened butter |
| 1/2 | c | Finely crushed bread crumbs |
| 1/2 | c | Chopped nuts; (I use pecans) |
| 1 1/2 | ts | Baking soda |
| 2 | ts | Cinnamon |
| 1/2 | ts | Each cloves; ginger, and allspice |
| 1 | c | Buttermilk |
| 1 | ts | Vanilla |
| 1 | ts | Nutmeg |
| 1 | c | Butter |
| 2 | c | Sugar |
| 4 | Eggs | |
| 3 | c | Sifted flour |
| 1 | c | (8 oz) blackberry jam |
INSTRUCTIONS
I love berries and here is a scrumptious cake made with blackberry jam. The recipe is from "Appalachian Mountain Country Cooking". Grease 12 cup bundt cake pan. Combine first 4 ingredients and press into sides and bottom of pan. Place in refrigerator to chill while making cake. Cake: Cream butter and sugar. Add eggs, beat. Sift together all dry ingredients. Add to creamed mixture alternately with buttermilk, beginning and ending with dry ingredients. Add vanilla. Fold in jam. Bake at 325 degrees for 50 to 60 minutes. Cool in pan 10 minutes. Posted to recipelu-digest Volume 01 Number 331 by vergie1@juno.com (Vergie A Ewing) on Nov 30, 1997
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