Photo: David Holifield
Estimated Nutrition (whole recipe, rough)
1146
Calories
50g
Protein
35g
Fat
162g
Carbs
Counts 12 of 14 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Blackberry | 1 cup (144g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Cake | not in our table | 0 |
| Syrup | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups sugar
- ¾ cup margarine
- 3 cups flour
- 1-1/2 cups blackberry jam
- 6 teaspoons sour cream
- 1 teaspoon baking soda in milk
- 1-1/2 teaspoons nutmeg
- 2 teaspoons allspice
- 2 teaspoons cinnamon
- 6 eggs (at room temperature)
- Beat egg whites and yolks separately then put together before adding to cake ingredients. Add jam last. Bake in 350 degree oven for 45 minutes.
- Caramel Frosting
- 2 cups brown sugar
- 1-1/2 cups white granulated sugar
- 2 tablespoon corn syrup
- 1 cup plus 2 tablespoons heavy cream
- ½ cup butter (room temperature)
Directions
1
Cook all ingredients except butter until it forms a very soft ball when tested in cold water.
2
Remove from heat.
3
Add butter and cool until lukewarm.
4
Beat until creamy and spread in sides and top of cake.
5
If frosting gets to hard to spread add a little milk until of spreading consistency
Recipe sourced from
fandom