Recipe for cooking blackberry pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Blackberry Pound Cake

1 c. butter or butter replacement, softened
1 1/2 c. sugar
3 c. unsifted flour
1 tsp. salt
1 c. blackberry jam
1 c. (8 oz.) sour cream
1 tsp. vanilla extract or flavoring
4 eggs
1 tsp. cream of tartar
1/2 tsp. baking soda
2 Tbsp. ReaLemon reconstituted lemon juice
1 c. chopped nuts

Preheat oven to 325 degrees F. Liberally grease a 10-in. tube pan.

In lrg. 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, ReaLemon and sour cream. Add flour mixture until well blended. Stir in vanilla extract or flavoring and nuts. Pour into greased pan. Bake 70 mins. or until a wooden pick inserted near center comes out clean.

Cool 10 mins.. Remove from pan. Top with Lemon Glaze.

Lemon Glaze
3/4 c. powdered\sugar
4 tea. lemon juice

Blend sugar and lemon juice until smooth.