Table of Contents
Blackberry jam is folded into the batter of this bundt cake. After baking the cake is given a confectioners’ sugar glaze. Combine flour, baking powder, salt, cocoa, cinnamon, and allspice. Dissolve soda in buttermilk, stirring well. Cream butter or margarine and sugar, beating well.
Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition.
Prepare a 12-cup Bundt pan by greasing it with shortening and dusting with flour or by using a non-stick cooking spray with flour added. Cream the butter and sugar together on medium high for 3-5 minutes until light and fluffy. add the eggs, one at a time, mixing on medium.
1 1 cup fresh blackberries. 2 2 cups all-purpose flour, divided. 3 1/2 cup butter, softened. 4 1 cup sugar. 5 2 large eggs, room temperature. 6 1 teaspoon baking soda. 7 1 teaspoon ground cinnamon. 8 1 teaspoon ground nutmeg. 9 1/2 teaspoon salt. 10 1/4 teaspoon ground cloves.
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