Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Blackberry | 1 cup (144g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Nuts | 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
- 1 cup butter or margarine, softened
- 1½ cups granulated sugar
- 3 cups unsifted flour
- 1 teaspoon salt
- 1 cup blackberry jam
- 1 cup (8 ounces) sour cream
- 1 teaspoon vanilla extract
- 4 eggs
- 1 teaspoon cream of tartar
- ½ teaspoon baking soda
- 2 tablespoons ReaLemon reconstituted lemon juice
- 1 cup chopped nuts
- =
Directions
Preheat oven to 325°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.