| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Cakes |
6 |
Servings |
INGREDIENTS
| 8 |
tb |
Sugar |
| 1/4 |
c |
Butter or margarine |
| 2 |
|
Large eggs |
| 1 |
c |
Unbleached all-purpose flour |
| 1 |
ts |
Cinnamon |
| 1/2 |
ts |
Baking soda |
| 1/4 |
ts |
Ground cloves |
| 1/4 |
ts |
Ground nutmeg |
| 1/3 |
c |
Butter/sour milk |
| 1/2 |
c |
Jam; blackberry seedless |
| 1/4 |
c |
Walnuts; chopped |
| 2 |
tb |
Butter or margarine |
| 1/2 |
c |
Brown sugar; packed |
| 3 |
tb |
Milk |
| 1 3/4 |
c |
Sifted powdered sugar |
INSTRUCTIONS
Fat grams per serving: Approx. Cook Time:
:25 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. Source: CRS file
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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