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
We can read the history of `recipes` back into the distant past, certainly as far back into recorded history as the early Egyptians, and possibly even further. Having said that, generally, these ancient records were just very simple hieroglyphic instructions for preparing meals.
In fact, the oldest recipe found, according to food historians is a collection of stone tablets in ancient Sumerian which show the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who drank it feel blissful. Later on, in Roman times around 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by wealthy Romans. In his scrolls, he recounts how the meals were split into hors d`oeuvre, entrees and desserts, a style of dining still practiced today. Aspicius also recounts how the ancient chefs made use of many aromatic flavors, including a few that will be familiar to modern chefs such as thyme, fennel and asafoetida. Later on, there are a couple of recipe books from the 1300s : a book entitled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. Perhaps surprisingly, these are nothing to do with the indian curry that is popular today, but rather accounts of the types of meals prepared by the chefs of the upper classes of those days. Later on in the 1400s, the Crusaders brought back a variety of foods, spices and herbs from the Middle-East, including spices such as parsley, basil and rosemary. These new foods and spices prompted an outbreak in recipe books, many of which still exist in private libraries. By the advent of the twentieth century, recipe books are highly popular due to increased literacy, more spare time and having more money to spend. |
We hope you enjoy this Blackberry Jam Cake recipe.
