BUTTERMILK RASPBERRY JAM CAKE
From chefmeow 17 years agoIngredients
- 2 sticks butter softened shopping list
- 1-1/2 cups granulated sugar shopping list
- 3 large eggs beaten shopping list
- 2-1/2 cups flour plus 2 tablespoons shopping list
- 6 tablespoons cornstarch shopping list
- 2 teaspoons ground cinnamon shopping list
- 1/2 teaspoon salt shopping list
- 1-1/2 teaspoons baking soda shopping list
- 1/4 teaspoon cloves ground shopping list
- 1/4 teaspoon nutmeg ground shopping list
- 1/4 teaspoon ginger round shopping list
- 1 cup buttermilk shopping list
- 1-1/2 cups raspberry jam shopping list
- 1/2 cup chopped pecans shopping list
How to make it
- Preheat oven to 350.
- Beat butter and sugar in bowl of electric mixer until well mixed.
- Add eggs one at a time beating well after each addition.
- Stir together flour, cornstarch, spice, cinnamon, baking soda and salt.
- Alternately add flour mixture and buttermilk to butter mixture beating well after each addition.
- Beat in jam then stir in nuts by hand.
- Pour batter evenly into 3 greased and floured round cake tins and bake 35 minutes.
- Cool 10 minutes in pans then turn out onto wire racks then cool completely.
- Frost with cream cheese frosting.
People Who Like This Dish 2
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