The
88th recipe I made from The Modern Baker by Nick Malgieri, was
the one for Blackberry Jam Cake, on page 233. (We are not publishing
recipes from the book, so if you like what you see, buy the book and
bake along with or without us. It's a great book, full of recipes you
will want to use over and over again.)
The ingredient list: flour, allspice, cinnamon, baking soda, cocoa powder (I left this out), butter, sugar, egg, raisins, walnuts, buttermilk, and blackberry jam.
I made a half recipe in a 6" bundt pan and it fit perfectly. The recipe goes together quickly and bakes for about 50 minutes for this size pan. Somewhere between "butter the pan" and "dust with dried bread crumbs, spraying with oil" I lost focus, as in I forgot to do the parts after the "butter the pan," so my bundt cake stuck a bit and when I unmolded it, it completely fell apart...i.e. the top stuck to the pan and what you are seeing is the cake bottom side up, even that was a bit of crumbling mess. Not the fault of the recipe...the fault of me not following greasing-the-pan directions.
Nevertheless, this cake was delicious. The spices and the blackberry
flavor really go well together, I wasn't sure when I set out to make
this, but they do.
A few years ago my baking buddy Nancy made this recipe and sent me one of the little cakes featured in her post here. I remembered how lovely that cake tasted, so I was happy to see it in this book and have a chance to make it myself. Obviously Nancy greased her pans correctly.
One does not throw out cake just because it crumbles, so I made a sort of revised trifle with it: cake + whipped cream + layers = trifle, right? And that was delicious as well.
Here's Phyl's post, here's Margaret's post, here's Renee's post. If you would like to bake along or be a part of the Modern Baker group, you will find all that, plus a tab to link to the blogs posting, with the blogroll here.
