Today is a wonderful day for baking with some fresh blackberries, pulling out some old lace and having Tea In The Garden.
and find a recipe in
an old Victoria Magazine:
I turned to a August 1989 issue of VICTORIA MAGAZINE to find a lovely recipe for Blackberry Jam Cake with a wonderful Whipped Cream Icing......oh yum is right!
I have a very inexpensive camera and long for a wonderful one that will let in more light when I take early photos in the garden.
I love the older issues of Victoria and this article featuring recipes for Blackberries......"A Blackberry Sunday". I made their lovely Blackberry Jam Cake.
You will need to preheat your oven to 350 degrees and grease and flour 2 9" round cake pans. You will bake this cake for 25 minutes or less...watch for browning and you will need to refrigerate it!
For the cake: You need 1/4 cup thawed lemonade concentrate, 1 1/4 cups of heavy whipping cream which is chilled, 3 large or4 medium eggs, 1/2 tsp vanilla, 2 1/4 cups of cake flour, 1 1/4 cups granulated sugar, 2 tsp baking powder
For the frosting: 11/2 cups heavy cream chilled whipped with 4 Tbs confectioners sugar and 2 Tbs of the frozen lemonade thawed.
For the Filling: 3/4 cups of blackberry jam or preserves and Garnish with pansies and fresh blackberries