Mix whole eggs, which have been beaten with the melted butter, buttermilk, brown sugar and blackberry jam.
Add flour which has been sifted with the cinnamon, allspice, soda and nutmeg.
Add nuts and raisins.
Bake in a 9-inch tube pan.
Mix all ingredients together-whisk thoroughly in a small dish.
Dip both sides of the bread and set in a small overnight dish.
Add remaining of the egg wash to the french toasts.
Cover and refrigerate overnight.
Uncover and cook on stovetop with non-stick spray.
Serve warm with Ideal Confectionery (substitute powdered sugar), sugar free syrup or sugar-free jelly/jam!
Cream together sugar and butter or margarine.
Sift all dry ingredients together.
Cream shortening and sugar.
Add egg yolks to shortening mixture and beat well.
Add flour mixture alternately with sour milk.
Add vanilla and blackberry jam.
Fold in stiffly beaten egg whites.
Bake in greased tube pan at 350 degrees for 1 hour and 45 minutes.
eparate small bowl.
Beat sugar and butter in a large
Cream softened butter and sugar in electric mixer.
Add
Mix sugar, margarine, eggs and blackberry jam.
Mix dry ingredients together.
Add to creamed mixture, alternating with sweet milk and buttermilk.
Add chopped pecans.
Beat eggs; add sugar and lard.
Mix dry ingredients and add them to the egg mixture a little at a time, alternating with the milk.
Then add the cocoa/water mixture.
At this point, you may or may not need to add a little more flour.
This batter should be thicker than a normal cake.
Last, add the blackberry jam.
Put in 3 round cake pans and bake at 375\u00b0 until done.
Beat eggs and sugar until light and fluffy.
Add milk, flour, butter, blackberry jam, cinnamon, all spice, and cloves.
Mix until well blended.
Bake in 6 or 7 thin layers at 350\u00b0.
Let cool.
Add frosting.
Mix 1 box of Confectioner's sugar and milk until smooth. Then spread over each layer of the cake.
Cream shortening, sugar and eggs.
Sift flour, cinnamon, soda and salt together.
Add flour mixture and buttermilk to creamed mixture.
Next, add blackberry jam.
Add fruit last (dust with wee bit of flour to keep from going to bottom of pan).
Bake in 300\u00b0 oven for 1 hour and 10 minutes.
Cream sugar and butter; add all dry ingredients together. Alternate with buttermilk.
Add beaten eggs, vanilla and blackberry jam.
Bake at 350\u00b0 until done.
cream together the butter and sugar until light and fluffy. Beat
Cream butter and sugar.
Sift dry ingredients together.
Beat eggs well together.
Add dry ingredients to butter and sugar mixture alternately with buttermilk and beaten eggs.
Add blackberry jam, nuts and vanilla.
Grease and lightly flour four 9-inch cake pans.
Pour in cake batter and bake at 350\u00b0 for 45 minutes or until cake springs back from light pressure of finger.
Cream shortening and sugar; add eggs and blackberry jam, beating thoroughly.
Sift flour; measure and resift with soda and spices.
Add alternately with buttermilk, beating well each time. Stir in nuts to distribute evenly; pour into well greased tube pan.
Bake in preheated 350\u00b0 oven for about 55 minutes or until cake pulls away from sides of pan.
Cream shortening and sugar together until light. Add beaten egg yolks and vanilla. Beat until thoroughly blended. Sift dry ingredients together and add alternately with buttermilk. Stir in blackberry jam. Fold in egg whites, beaten. Pour batter into 10-inch tube pan that has been lined on bottom with waxed paper and greased. Bake in a preheated 325\u00b0 oven for 30 minutes. Increase heat to 350\u00b0 and cook until tested done with cake tester.
Cream together oleo and brown sugar.
Beat in eggs and buttermilk.
Sift together the listed ingredients.
Beat with creamed mixture.
Fold in nuts if desired and blackberry jam. Pour into greased and floured pan.
Bake at 350\u00b0 for 30 to 35 minutes in 9 x 13-inch pan or 2 round pans.
Cream butter and sugar together.
Add dry ingredients, which have been sifted together, alternately with buttermilk.
Add eggs and beat well.
Stir in blackberry jam.
Blend in raisins and nuts which have been dredged in small amount of flour.
Pour batter into 3 well-greased and lightly floured 8-inch square layer pans.
Bake in moderate 350\u00b0 oven for 30 to 40 minutes.
Cool and frost.
Cream together sugar and shortening until fluffy.
Add eggs which have been slightly beaten with a fork.
Sift together the flour, soda and spices.
Add flour mixture a little at a time, alternating with coffee.
Beat well, then add blackberry jam; mix well.
Bake in 10-inch tube pan in moderate oven at 350\u00b0 for about an hour or until cake tester comes out clean or bake 30 to 35 minutes if baked in layers.
Can be iced with caramel icing.
arge bowl, cream butter and sugar until light and fluffy.
Cream shortening or butter and sugar.
Add eggs and blackberry jam, beating thoroughly.
Sift flour; resift with soda and spices. Add alternately with buttermilk, beating well after each.
Stir in nuts to distribute evenly.
Bake in greased tube pan at 350\u00b0 for 55 minutes or until cake pulls away from sides of pan.