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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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A favorite recipe of Duncan Hines from Still Cookin' After All These Years. Ingredients:
1 teaspoon baking soda |
1 cup buttermilk |
1 cup butter |
2 cups sugar |
4 egg yolks, beaten |
3 cups flour |
2 teaspoons cinnamon |
1 teaspoon nutmeg |
1 teaspoon cloves |
1 teaspoon allspice |
1 teaspoon vanilla |
1 cup blackberry jam |
4 egg whites, beaten |
Directions:
1. Preheat oven to 300°. Dissolve soda in buttermilk. Cream butter and gradually add sugar; add egg yolks. Sift together flour and spices. Add to creamed mixture alternately with the buttermilk mixture. Add vanilla and jam. Fold in the beaten egg whites. Bake in a well-greased, deep 10-inch tube or Bundt pan in a 300° oven for 15 minutes, then at 350° for 15 minutes, and then at 360° for 30 to 40 minutes. Test with cake tester before removing from oven. Remove from oven, unmold cake to a rack, and cool.
2. Food Festival, U.S.A. Laurel Glen
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