Ingredients:
2 cups self-rising flour
1/2 teaspoon nutmeg
3 teaspoons cinnamon
3 tablespoons cocoa
1 cup chopped nuts
2 cups sugar
1/2 cup oil
3 egg
1 cup buttermilk
1 1/2 cup blackberry jam
3 tablespoons evaporated milk
Grease tube pan and line botom with waxed paper. Mix dry ingredients ans set aside. Cream oil and sugar, then add eggs and beat well. Stir in buttermilk adn add dry ingredients, mixing well. Add jam and evaporated milk. Pour into tube pan. Bake at 350 degrees one hour, or until a toothpick inserted come out clean. Top with caramel icing.
To make caramel icing:
Pour 1 1/2 cups confectioners’ sugar into metal mixing bowl and set aside. Mix 1 1/2 cups brown sugar, 1/4 stick butter and 1/3 cup milk in saucepan. Boil 1 1/2 minutes. While still hot, pour over confectioners’ sugar amd beat with mixer until smooth and thick enough to spread.
Ingredients:
1 Cup Butter(melt & cool)
6 Eggs
1 Cup Buttermilk
2 Cups WindStone Farms Blackberry Jam
2 Cups Sugar
2 Cups Flour
2 tsp. Baking Soda
2 tsp. Cinnamon
Preheat oven to 350. Mix first 3 ingredients, stir in WindStone Farms Blackberry Jam. Combine dry ingredients and add liquid. Mix until creamy. Pour batter into a greased 13x9x2-inch baking pam. Bake at 350 for 45 minutes or until pudding is firm. Serves 12.
For Sauce:
1 Cup Brown Sugar
1 Cup Heavy Cream
1 Stick Butter
1 oz. of Bourbon(optional)
In saucepan, combine brown sugar and cream. Cook and stir to a boil. Add butter and whip. If desired stir in bourbon for flavor. Pour warm sauce over cake and serve warm.
1/2 cup butter
1/4 cup sugar
1 cup WindStone Farms Blackberry Jam
4 Tbsp. flour
4 egg yolks well beaten
1/2 cup cream
Beat butter, sugar, and flour until well blended. Add egg yolks and cream.
Beat until smooth.
Fold in blackberry jam and stir with spoon until well blended.
Pour into unbaked pie shell and bake at 350 degrees for 45 minutes or until firm.
Serve with whipped cream.
The blackberry is not for desserts only. Try using our Blackberry Mustard to dress up your meat the next time you roast or grill – excellent with pork. Use as a dip for summer sausage, cheese, or as a sandwich spread.
1/2 cup seedless WindStone Farms Blackberry Jam
1 Tbsp. balsamic vinegar
1 tsp. dry mustard
1/4 cup plus 3 Tbsp. hot Dijon mustard
Combine seedless jam, Dijon mustard, and remaining ingredients in a bowl; stir well. Yield: 1 cup
Note: Store mustard in an airtight container in refrigerator for up to two weeks.
