Blackcurrant Jam Cake RecipeOrigin: Britain Period: Traditional |
Ingredients:
200g butter, softened 
Blackcurrant Jam Cake Preparation:Method:Cream together the butter and sugar in a bowl until light and fluffy. Add the eggs, one at a time, beating thoroughly to combine after each addition then add the blackcurrant jam, blending thoroughly into the creamed mixture. Sift all the dry ingredients together into a separate bowl now add the creamed jam mix to the dry mix, alternating with the buttermilk, blending well after each addition. Beat the batter until smooth then stir in the raisins and nuts. Divide the batter between four well-greased 22cm diameter sandwich pans. Transfer to an oven pre-heated to 170°C and bake for about 40 minutes, until golden brown on top and a skewer inserted into the centre of the cake emerges cleanly. Allow to cool in the tins for 5 minutes then turn out onto a wire rack to cool completely. Sandwich two of the cakes together with buttercream and decorate as desired. |
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