Post by cuteascountry_Shortcake on Jul 17, 2003 19:17:13 GMT -6
Sourdough Blackberry Spice Cake
2 sticks (1 cup) butter, softened
1 1/2 cp sugar
3 large eggs, beaten
1 5/8 cps flour
6 TBS cornstarch
3/4 cp instant nonfat dry milk
1/2 cup chopped or ground walnuts
1/4 tsp each, ground: cloves, nutmeg, ginger
2 tsp ground cinnamon
1 1/2 tsp baking soda
1/2 tsp salt
2 cps sourdough starter
1 1/2 cp (12 oz jar) blackberry jam
1 tsp black walnut extract
Fluffy White Frosting
1/2 cp chopped or ground walnuts for garnish
Heat oven to 350 degrees. Beat butter and sugar until well mixed. Add eggs, one at a time, beating well after each addition.
Stir together flour, dry milk, cornstarch, cinnamon, baking soda, salt, cloves, nutmeg & ginger in medium bowl. Alternately add flour mixture with sourdough starter to butter mixture, beating well after each addition, beginning and ending with flour. Beat in jam. Stir in nuts by hand.
Pour batter evenly into three greased & floured 9" round cake tins. Bake until wooden pick inserted in center comes out clean, about 35 minutes. Cool 10 minutes in pans; turn out onto wire racks. Cool completely. Frost & fill.
2 sticks (1 cup) butter, softened
1 1/2 cp sugar
3 large eggs, beaten
1 5/8 cps flour
6 TBS cornstarch
3/4 cp instant nonfat dry milk
1/2 cup chopped or ground walnuts
1/4 tsp each, ground: cloves, nutmeg, ginger
2 tsp ground cinnamon
1 1/2 tsp baking soda
1/2 tsp salt
2 cps sourdough starter
1 1/2 cp (12 oz jar) blackberry jam
1 tsp black walnut extract
Fluffy White Frosting
1/2 cp chopped or ground walnuts for garnish
Heat oven to 350 degrees. Beat butter and sugar until well mixed. Add eggs, one at a time, beating well after each addition.
Stir together flour, dry milk, cornstarch, cinnamon, baking soda, salt, cloves, nutmeg & ginger in medium bowl. Alternately add flour mixture with sourdough starter to butter mixture, beating well after each addition, beginning and ending with flour. Beat in jam. Stir in nuts by hand.
Pour batter evenly into three greased & floured 9" round cake tins. Bake until wooden pick inserted in center comes out clean, about 35 minutes. Cool 10 minutes in pans; turn out onto wire racks. Cool completely. Frost & fill.