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