| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes, Desserts |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Sugar |
| 2 |
|
Large Eggs |
| 1 |
ts |
Ground Cinnamon |
| 1/4 |
ts |
Ground Cloves |
| 1/3 |
c |
Butter/Sour Milk |
| 1/4 |
c |
Chopped Walnuts |
| 1/4 |
c |
Butter or Margarine |
| 1 |
c |
Unbleached All-purpose Flour |
| 1/2 |
ts |
Baking Soda |
| 1/4 |
ts |
Ground Nutmeg |
| 1/2 |
c |
Seedless Blackberry Jam |
| 2 |
tb |
Butter or Margarine |
| 3 |
tb |
Milk |
| 1/2 |
c |
Packed Brown Sugar |
| 1 3/4 |
c |
Sifted Powdered Sugar |
INSTRUCTIONS
CARMEL ICING
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 til well blended after each addition. Fold in
blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT
OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan.
Bake at 350 degree F. 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, til mixture bubbles; remove from heat. Cool 5
minutes. Stir in milk and blend in powdered sugar; beat til spreading
consistancy is reached.
A Message from our Provider:
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