Blackberry Jam Cake I

3.5
(13)

Blackberry jam is folded into the batter of this bundt cake. After baking the cake is given a confectioners' sugar glaze.

1
Servings:
12
Yield:
1 bundt cake

Ingredients

  • ¼ cup butter

  • 1 cup white sugar

  • 2 egg yolks

  • 1 teaspoon baking soda

  • 1 cup buttermilk

  • 2 cups all-purpose flour

  • 1 teaspoon baking powder

  • ½ teaspoon salt

  • 1 teaspoon unsweetened cocoa powder

  • 1 teaspoon ground cinnamon

  • ½ teaspoon ground allspice

  • 1 cup blackberry preserves

  • 1 cup sifted confectioners' sugar

  • 2 tablespoons milk

  • 1 tablespoon butter, softened

  • ½ teaspoon vanilla extract

Directions

  1. Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.

  2. Dissolve soda in buttermilk, stirring well.

  3. Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.

  4. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.

  5. Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake

Nutrition Facts (per serving)

314 Calories
6g Fat
63g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 314
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 48mg 16%
Sodium 301mg 13%
Total Carbohydrate 63g 23%
Dietary Fiber 1g 3%
Total Sugars 45g
Protein 3g
Vitamin C 0mg 1%
Calcium 60mg 5%
Iron 1mg 6%
Potassium 66mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.