• Ingredients: 37

Blackberry jam cake with baking soda, buttermilk, butter, sugar, egg yolks, beaten, flour, cinnamon, nutmeg, cloves, allspice, vanilla, blackberry jam, egg whites, beaten.

Ingredients

  • 1 tsp. baking soda
  • 1 cup buttermilk
  • 1 cup butter
  • 2 cups sugar
  • 4 egg yolks, beaten
  • 3 cups flour
  • 2 tsps. cinnamon
  • 1 tsp. nutmeg
  • 1 tsp. cloves
  • 1 tsp. allspice
  • 1 tsp. vanilla
  • 1 cup blackberry jam
  • 4 egg whites, beaten

For meringues

For blackberry sauce

For filling

  • Special equipment: parchment paper; 1 square of 1/8-inch-thick cardboard; a small metal offset spatula

Cranberry Compote

Filling and frosting cakes

  • 2 11-inch-diameter tart-pan bottoms or cardboard rounds
  • 1 8-inch-diameter tart-pan bottom or cardboard round
  • 1 5-inch-diameter tart-pan bottom or cardboard round
  • 14 12-inch-long, 1/4-inch-diameter wooden dowels

Decoration

  • Mix of large and tiny white roses and fresias

Berry compote

Directions

  1. Step 1 Preheat oven to 300°. Dissolve soda in buttermilk. Cream butter and gradually add sugar; add egg yolks.

    For this step you will need

  2. Step 2 Sift together flour and spices. Add to creamed mixture alternately with the buttermilk mixture. Add vanilla and jam.

    For this step you will need

  3. Step 3 Fold in the beaten egg whites. Bake in a well-greased, deep 10-inch tube or Bundt pan in a 300° oven for 15 minutes, then at 350° for 15 minutes, and then at 360° for 30 to 40 minutes.

    For this step you will need

  4. Step 4 Test with cake tester before removing from oven. Remove from oven, unmold cake to a rack, and cool.

Nutrition information

Calories 470 Carbohydrates 77 g (26%)
Fat 16 g (25%) Protein 5 g (9%)
Saturated Fat 10 g (50%) Sodium 144 mg (6%)
Polyunsaturated Fat 1 g Fiber 1 g (6%)
Monounsaturated Fat 4 g Cholesterol 57 mg (19%)