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RECIPE-boysenberry-jam-cake

Boysenberry Jam Cake

Serve as a dessert cake with fresh or cooked boysenberries.

RECIPE-boysenberry-jam-cake

Ingredients

200g unsalted butter at room temperature
1 ¾ cups sugar
4 eggs
2 tsp vanilla essence
3 cups standard flour ( 375g)
2 tsp ground cinnamon
1 tsp baking soda
¼ tsp salt
¾ cup sour cream
1 cup Barker's New Zealand Boysenberry Jam (or your favourite Barker's New Zealand jam)
TOPPING
½ cup Barker's New Zealand Boysenberry Jam
¼ cup water
1 tsp cornflour

Instructions

1
Preheat oven to 145ºC
2
Spray a deep, fluted cake ring with non-stick baking spray
3
In a bowl, beat butter and sugar until light and creamy
4
Add eggs one at a time and scrape down the bowl after beating each egg
5
Add vanilla and beat until well combined
6
In a second bowl sift flour, cinnamon, baking soda and salt
7
Add one third of the flour mixture to the butter mixture, alternating with half the sour cream, beating after each addition
8
Fold in Barker's New Zealand Boysenberry Jam
9
Pour into cake ring and bake at 145ºC for 15 minutes then increase to 180ºC and bake for 40-50 minutes until a skewer inserted comes out clean
10
Allow to cool in the cake ring on a cake rack for 10 minutes before turning out
11
For the topping, heat Barker's New Zealand Boysenberry Jam, water and cornflour in a small pan. Simmer gently for 1 minute
12
Place the cake on a large flat plate and drizzle the topping over

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