Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Black Currant Jam Cake
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- #46896
serves/makes:
ready in:
1-2 hrs
1-2 hrs
ingredients
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup butter, softened
1 cup granulated sugar
3 large eggs, at room temperature
1 cup thick black currant jam
1/4 cup milk
1/4 cup kirsch (or other fruit liqueur)
1/4 cup confectioners' sugar, to dust
directions
Preheat the oven to 350 degrees F. Butter a 9 inch square baking pan.
Sift the flour, baking powder, baking soda, cinnamon, pumpkin pie spice, cloves and salt into a large bowl.
Beat the butter and sugar in a large bowl with an electric mixer at medium speed until creamy. Add the eggs, one at a time, until just blended after each addition.
With mixer at low speed, gradually beat in the jam, followed by the dry ingredients, alternating with the milk and kirsch.
Spoon the batter into the prepared pan. Bake for 75-85 minutes, or until a toothpick inserted into the center comes out clean.
Cool the cake completely in the pan on a rack. Dust with the confectioners' sugar.
added by
ragincajun
nutrition data
Nutritional data has not been calculated yet.
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