Blackberry Jam Cake

Ingredients

100 gr sugar
130 gr butter
2 eggs
130 gr unbleached all-purpose flour
3 gr cinnamon
2 gr baking soda
1 gr nutmeg
160 gr seedless blackberry jam
30 gr walnuts
28 gr butter
110 gr packed brown sugar
45 ml milk
350 gr sifted powdered sugar

Instructions

Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 5 cm baking pan. Bake at 180ºC . oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached.