blackberry jam cake

i baked this for a picnic that i had yesterday with some girlfriends. my sweet friend Jacqui was in town from Memphis, and the last time i baked this cake was for her birthday a year ago! so i thought i would surprise her and bake it again, and make our picnic a little special and a little nostalgic.

i don't have any pictures of the 'process' of making this cake, which is unusual because i love taking photographs that include the whole process of things.

but here ya go anyway:

Ingredients:

1 cup unsalted butter

1 3/4 cup sugar

4 eggs

2 teaspoons vanilla

1 teaspoon baking soda

3 cups wheat flour (or you can use cake flour)

2 teaspoons cinnamon

pinch of salt

3/4 cup sour cream

1 cup blackberry preserves (do not use jelly)

for the sauce:

1/2 cup blackberry preserves

1 1/2 cup powdered sugar

Preheat oven to 300 degrees. Spray a 12 cup bundt cake pan with non stick baking spray. In a bowl combine the flour, cinnamon, salt and baking soda and set aside. Cream together the butter and sugar until light and fluffy. Add in the eggs one at a time and scrape down the bowl after each egg. Add in the vanilla and beat until combined. Add a 1/3 of the flour into the butter mixture alternating with1/2 the sour cream beating after each addition. Fold in the blackberry preserves. Pour into the prepared pan and bake at 300 for 15 minutes then increase the heat to 350 and bake for 40-50. Or until a cake tester comes out clean. Cool in the pan for 10 minutes then turn it out onto rack to cool completely.

Once cooled heat the 1/2 cup of blackberry preserves in a small sauce pan until melted and then remove from the heat and stir in the powdered sugar. Do this to the consistency that you desire so you can use more or less of either ingredient.