Buttermilk Blackberry Jam Cake Recipe

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Servings: 12

Ingredients

Cost per serving $0.80 view details

Directions

  1. Heat oven to 350 degrees. Beat butter and sugar in bowl of electric mixer till well mixed. Add in Large eggs one at a time, beating well after each addition.
  2. Stir together flour, cornstarch, spice, baking soda, salt. Alternately add in flour mix and buttermilk to butter mix, beating well after each addition, beginning and ending with flour. Beat in jam. Stir in nuts by hand.
  3. Pour batter proportionately into 3 greased and floured 9 inch round cake tins. Bake till done, about 35 min. Cold 10 min in pans; turn out onto wire racks. Cold completely.
  4. Frost with cream cheese frosting, caramel icing, or possibly some other.
  5. Prep time: 25 minutes; Baking: 35 minutes
  6. Cooks notes: Could probably substitute yogurt or possibly even lowfat sour cream for the buttermilk. Possible liqueurs Can bake in a 9" round springform pan till done, about 60-70 minutes & slice into 3 or possibly 4 layers when cold.
  7. NOTES : I originally got this from the Chicago Tribune, the first one is basically the original except which I adapted the recipe from regular flour to homemade cake flour (decreased the flour & added cornstarch).

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Nutrition Facts

Amount Per Serving %DV
Serving Size 124g
Recipe makes 12 servings
Calories 400  
Calories from Fat 159 40%
Total Fat 18.17g 23%
Saturated Fat 10.32g 41%
Trans Fat 0.0g  
Cholesterol 93mg 31%
Sodium 415mg 17%
Potassium 96mg 3%
Total Carbs 57.98g 15%
Dietary Fiber 0.9g 3%
Sugars 45.54g 30%
Protein 2.9g 5%
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