I just have to share, as this is SOOO good. My husband was having a pot luck at work, and looking through recipes to use up banty eggs, I found this one. It's delcious!
1 cup butter, softened
1 1/2 cup sugar
4 large eggs or 6-7 bantam eggs
1 ts vanilla
3 cups flour
1 ts salt
1 ts cream of tartar
1/2 ts baking soda
1 cup sour cream
1 cup blackberry jelly
2 T lemon juice
In a large mixer bowl, mix butter and sugar until fluffy. Add beaten eggs one at time while mixing in mixer. Mix in vanilla. In a seperate bowl, combine flour, salt, soda and cream of tartar. Slowly add in dry ingredients whille mixing... at this point batter will be very thick. In a seperate small bowl, mix together sour cream, jelly and lemon juice until smooth (there will be some small chunks of jelly left). While mixing, add jelly mixture to batter and beat until well combined. Pour into a very well greased Bundt pan. Bake at 325 degree F, for an hour or so until toothpick inserted near center comes out clean. Allow to cool in pan for while before inverting on cooling rack and removing pan.
Lemon Glaze
1 1/2 cup powdered sugar
3 tablespoons lemon juice (more or less to desired consistency)
Whisk lemon juice into powdered sugar until smooth. Spoon lemon glaze over mostly cooled cake. Delicious!
1 cup butter, softened
1 1/2 cup sugar
4 large eggs or 6-7 bantam eggs
1 ts vanilla
3 cups flour
1 ts salt
1 ts cream of tartar
1/2 ts baking soda
1 cup sour cream
1 cup blackberry jelly
2 T lemon juice
In a large mixer bowl, mix butter and sugar until fluffy. Add beaten eggs one at time while mixing in mixer. Mix in vanilla. In a seperate bowl, combine flour, salt, soda and cream of tartar. Slowly add in dry ingredients whille mixing... at this point batter will be very thick. In a seperate small bowl, mix together sour cream, jelly and lemon juice until smooth (there will be some small chunks of jelly left). While mixing, add jelly mixture to batter and beat until well combined. Pour into a very well greased Bundt pan. Bake at 325 degree F, for an hour or so until toothpick inserted near center comes out clean. Allow to cool in pan for while before inverting on cooling rack and removing pan.
Lemon Glaze
1 1/2 cup powdered sugar
3 tablespoons lemon juice (more or less to desired consistency)
Whisk lemon juice into powdered sugar until smooth. Spoon lemon glaze over mostly cooled cake. Delicious!
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