Blackberry Jam Cake I

Ingredients

• 1 teaspoon double-acting baking powder 
• 1 teaspoon baking soda 
• 1 tablespoon butter softened
• 1 cup buttermilk 
• 1 cup confectioners' sugar sifted
• 2  egg yolks 
• 2 cups flour all-purpose
• 0.5 teaspoon ground allspice 
• 1 teaspoon ground cinnamon 
• 2 tablespoons milk 
• 1 cup blackberry preserves 
• 0.5 teaspoon salt 
• 1 teaspoon cocoa powder unsweetened
• 0.5 teaspoon vanilla extract 
• 1 cup sugar white

Equipment

• frying pan
• oven
• kugelhopf pan

Directions

1. Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
2. Dissolve soda in buttermilk, stirring well.
3. Cream butter or margarine and sugar, beating well.
4. Add egg yolks, beating mixture well.
5. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam.
6. Pour batter into a greased and floured 10 inch bundt pan.
7. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes.
8. Remove from pan, and cool complete.
9. Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake