Blackberry Jam Cake

2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon allspice
1 teaspoon baking soda
1 cup buttermilk
1/4 cup butter
1 cup sugar
2 egg yolks
1 cup blackberry jam
1 cup sifted confectioners sugar
1 to 2 tablespoons milk
1 Ttablespoon butter, softened
1/2 teaspoon vanilla extract

In a 2-quart mixing bowl, sift together flour, baking powder, salt, cocoa, cinnamon, and allspice.

Measure out buttermilk, then dissolve baking soda in the buttermilk, stirring well.

In a 4-quart mixing bowl or the bowl of en electric stand mixer, cream together butter and sugaruntil mixture is light and fluffy. Add egg yolks, beating well. Add flour mixture alternately with the buttermilk mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.

Bake at 350 degrees F. until a cake tester inserted in the middle of the cake comes out clean, about 45 to 50 minutes.

Remove pan to a wire rack to cool; after 15 minutes remove from pan, and return to wire rack to cool completely.

In a 2-quart mixing bowl, combine confectioners’ sugar, milk, butter, and vanilla. Using a wire whisk, beat until mixture is smooth; drizzle over cooled cake.

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