A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Blackberry Pound Cake
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- #76556
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
1 cup butter or margarine, softened
1 1/2 cup granulated sugar
3 cups unsifted flour
1 teaspoon salt
1 cup blackberry jam
1 cup sour cream
1 teaspoon vanilla extract
4 eggs
1 teaspoon cream of tartar
1/2 teaspoon baking soda
2 tablespoons lemon juice
1 cup chopped nuts
Lemon Glaze
3/4 cup confectioners' sugar
4 teaspoons lemon juice
directions
Preheat oven to 325 degrees 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, lemon juice 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.
For the lemon glaze: Blend sugar and lemon juice until smooth.
added by
amergen
nutrition data
Nutritional data has not been calculated yet.
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