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Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan. 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. Combine confectioners’ sugar, milk, butter or margarine, and vanilla.
A blackberry Bundt Cake made from scratch and capturing the sweetness of an old fashioned summer. There’s nothing like a good Bundt Cake: simple to make, simple to serve, and needs no decoration. This recipe is rich, not too sweet, and the perfect complement to tart blackberries and lemon. ???? Frugal Tip
Sift the flour, cinnamon, allspice, nutmeg, cloves, and baking soda into a bowl and set aside. With an electric mixer, cream the butter with the brown sugar and salt in a large bowl at medium-low speed until light and fluffy. Add the eggs, one at a time, scraping the sides of the bowl. Add the blackberry preserves and mix it in completely.
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.
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