| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
|
Desserts, Holidays |
8 |
Servings |
INGREDIENTS
| 1 |
|
Stick butter |
| 1/2 |
c |
Sugar |
| 2 |
|
Eggs |
| 1 |
c |
Self-rising flour |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Blackberry preserves |
| 1/2 |
c |
Sugar |
| 4 |
tb |
Lemon juice |
| 1/2 |
c |
Water |
|
|
Whipped cream |
|
|
Fresh mint |
|
|
Seedless grapes |
INSTRUCTIONS
Preheat the oven to 350°F. Grease an 8 inch cake pan and line with wax
paper. Beat the butter and sugar until light and fluffy. Gradually beat in
the eggs, then fold in the flour and vanilla. Spoon into the pan and smooth
the top. Bake about 30 minutes, or until risen and skewer inserted into
the center comes out clean. Cool. Combine the remaining jam, lemon juice
and water and heat gently. Sieve to remove seeds. To serve, cut the cake
into wedges and place on plates with a spoonful of blackberry sauce. Serve
with whipped cream, mint leaves and grapes. Serves 8 Typed in MMFormat by
cjhartlin@email.msn.com Source: Holiday Mix'N Match Meals Oct. 4/99
Posted to MM-Recipes Digest by "Cindy Hartlin" <cjhartlin@email.msn.com>
on Oct 4, 1999
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