1/2 cup sugar
1/4 cup butter or margarine
2 each large eggs
1 cup unbleached all-purpose flour
1 tsp ground cinnamon
1/2 tsp baking soda
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/3 cup butter/sour milk
1/2 cup seedless blackberry jam
1/4 cup chopped walnuts
CARMEL ICING
2 tbsp butter or margarine
1/2 cup packed brown sugar
3 tbsp milk
1 3/4 cup sifted powdered sugar
Directions
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.
Servings: 6 servings
Blackberry Jam Cake Recipe brought to you by Recipe Ideas
Categories: Blackberry; Cake; Dessert; Fruit; Jam
The History of Recipes
Written recipes as an idea can be found way back into the far past, in fact as far as the Egyptians, and possibly even further than that. Interesting though that maybe, in the main part, these old records were just simple pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the most ancient recipe discovered, according to historians are some clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making drinkers feel wonderful and blissful. Progressing into Roman times 25BC a Roman scholar, called Apicius, assembled some scrolls showing how to cook the recipes enjoyed by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into appetizers, main course and desserts, something that is very familiar to us today. Aspicius describes how the cooks of Roman times made use of a good variety of aromatic flavors, including a few that will be familiar to modern cooks such as thyme, mint and parsley. Continuing our culinary historical journey, we have a couple of books which appeared in the 1300s - one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are a little misleading though, these two books are not about the indian curry that appears on menues today, but rather recipes for the types of meals served to the nobility of the period. Later on, in the 15th century, knights returning from the crusades brought us a variety of foods and herbs from the holy land, including spices such as coriander, parsley, and rosemary. These new culinary innovations led to an increase in recipe books, some of which still exist in private collections. Over the succeeding few hundred years, the wealthy families of Europe strove to serve the most extravagent meals, and consequentially chefs and their recipes were much in demand. Notwithstanding that, it was during the nineteenth century that cookery and recipe publications really came of age. Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, spent years to collating, trying out, and publishing recipes to allow everyone to enjoy them. When we get to the 1900s, cook books are greatly in demand mostly due to higher levels of literacy, people having more free time and disposable income. |
We hope you enjoy this Blackberry Jam Cake recipe.
