Blackberry Jam Cake CAKE 1 cup butter, softened 2 cups sugar 6 eggs 3 cups all-purpose flour 1 teaspoon ground nutmeg 1 teaspoon ground cinnamon 1 teaspoon ground cloves 6 Tablespoons buttermilk 2 teaspoons baking soda 2 cups blackberry jam 2 teaspoons and vanilla extract Assemble ingredients and utensils. In a large bowl of an electric mixer, combine softened butter and sugar; add eggs, one at a time, beating well after each addition. In a separate bowl, combine flour with spices. In another bowl, combine buttermilk and baking soda. Add flour and spice mixture alternately with buttermilk mixture to creamed butter, sugar and egg mixture, until well blended. Add jam and vanilla; mix well. Pour into 4 greased and floured 8-inch cake pans. Bake at 350°F for 20 to 25 minutes until cake tests done. Yield: serves 16
at the Schermerhorn with your NASHVILLE SYMPHONY
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IN CONCERT December 5 to 7
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December 12 & 13
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Sing Holidays & Hits
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DAVE BARNES AND SPECIAL GUESTS
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Viva
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January 3
WITH SUPPORT FROM
FILLING 4 eggs 3 cups sugar 2 cups raisins 2 whole milk 2 Tablespoons flaked coconut In a large heavy saucepan, combine all ingredients. Cook and spread between layers and on top if desired or top with Caramel Frosting. CARAMEL FROSTING 1/2 cup butter 1/4 cup whole milk 1 cup light brown sugar 2 cups confectioners’ sugar, sifted In a heavy large saucepan, melt butter and brown, but do not burn. Bring to a full boil for 2 minutes, stirring constantly. Add milk, bring to a full boil again. Cool to lukewarm, then add sugars, mix well and frost cake.