Blackberry Jam Cake with Cream Cheese Icing
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Blackberry Jam Cake with Cream Cheese Icing

A delicious light and fruity blackberry jam cake with cream cheese icing. Great for a summer dessert with ice cream, or with coffee.

Glenda

Ingredients

Serves: 12 

  • 2 cups (250g) plain flour
  • 1 teaspoon bicarb soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 2/3 cup chopped pecans (optional)
  • 1/2 cup (80g) raisins
  • 100g shortening, such as butter or margarine
  • 1 cup (200g) white sugar
  • 3 eggs
  • 1 cup blackberry jam
  • 3/4 cup (180ml) buttermilk
  • 55g butter
  • 225g cream cheese
  • 450g icing sugar
  • 1/2 teaspoon vanilla essence

Directions

Preparation:20min  ›  Cook:35min  ›  Ready in:55min 

  1. Grease and flour two 23cm round pans. Preheat oven to 180 degrees C.
  2. Mix flour with bicarb soda, salt, cinnamon and cloves. Add nuts and raisins to dry ingredients if using.
  3. In a separate bowl cream shortening and sugar. Add eggs one at a time, beating continuously. Add jam. Add flour mixture alternately with milk. Pour batter into prepared pans.
  4. Bake for 35 minutes. Cool, and ice with cream cheese icing.
  5. To make cream cheese icing: mix together until creamy 55g butter, cream cheese, icing sugar and vanilla.

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