Nancy's Kitchen - Tried and Tested Recipes
Blackberry Pound Cake With A
Blackberry Pound Cake With A Lemon Glaze
1 cup butter or margarine, softened
1 1/2 cups granulated sugar
1 teaspoon salt
cup blackberry jam
1 cup (8 ounces)
1 teaspoon vanilla extract
1 teaspoon cream of tartar
1/2 teaspoon baking soda
tablespoons ReaLemon reconstituted lemon
1 cup chopped nuts
Preheat oven to 325 degrees F. Liberally
grease a 10-inch tube pan. In large
mixer bowl, cream together butter and
sugar until fluffy. Add Eggs, one at a
time, beating well after each addition.
Sift or stir together flour, cream of
tartar, salt and baking soda. Blend
together jam, ReaLemon and sour cream.
Add flour mixture until well blended.
Stir in vanilla extract and nuts. Pour
into prepared pan. Bake 70 minutes or
until a wooden pick inserted near center
comes out clean. Cool 10 minutes. Remove
from pan. Top with Lemon Glaze.
3/4 cup confectioners'
4 teaspoons lemon juice
Blend sugar and lemon juice until
Bren in North Louisiana