41 PAULA DEEN’S BEST CAKES & PIES
½ cup butter, softened
½ cup all-vegetable shortening
2 cups sugar
3 large eggs
3 cups all-purpose fl our
2 teaspoons apple pie spice
1 teaspoon baking soda
¼ teaspoon salt
½ cup whole buttermilk
½ cup sour cream
2 cups seedless blackberry jam
Fresh Blackberry Sauce (recipe follows)
Garnish: sweetened whipped cream,
fresh mint- Preheat oven to 350°. Spray a 10-inch
tube pan with baking spray with fl our.
Line bottom of pan with parchment
paper; spray paper. - In a large bowl, beat butter,
shortening, and sugar with a mixer
at medium speed until fl uff y, 4 to
5 minutes, stopping to scrape sides of
bowl. Add eggs, one at a time, beating
well after each addition. - In another large bowl, whisk together
fl our, pie spice, baking soda, and salt. In
a small bowl, stir together buttermilk
and sour cream. With mixer on low
speed, gradually add fl our mixture
to butter mixture alternately with
buttermilk mixture, beginning and
ending with fl our mixture, beating well
after each addition. Stir in jam. Spread
batter into prepared pan.- Bake until a wooden pick inserted
near center comes out clean, 70 to
80 minutes. Let cool in pan for
20 minutes. Remove from pan, and let
cool completely on a wire rack. Serve
with Fresh Blackberry Sauce. Garnish
with whipped cream and mint, if
desired.
Fresh Blackberry Sauce
Makes about 2½ cups2 cups fresh blackberries
½ cup sugar
½ cup blackberry syrup
1 teaspoon fresh lemon juice
1 teaspoon vanilla extract- In a medium saucepan, bring
blackberries, sugar, syrup, and lemon
juice to a boil over medium-low heat,
stirring occasionally. Reduce heat, and
simmer until slightly thickened, 10 to
15 minutes. Remove from heat, and stir
in vanilla. Let cool for 20 minutes before
serving.
Blackberry Jam Cake
Makes 1 (10-inch) cake- Bakinğ TiǙ -
When a recipe calls for softened butter, let the butter
stand at room temperature for at least 45 minutes. To
speed up the process, cut the butter into pieces.