Ingredients: sugar, boysenberries, pectin
The boysenberry is a cross among the European raspberry, European blackberry, American dewberry, and loganberry. They have a sweet-tart flavor making them perfect for jam!
*Butter & flour for pan
- 1/4 cup pecans, chopped
- 2 1/4 cups flour
- 1 Tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 tsp cinnamon, ground
- 1/2 tsp nutmeg, ground
- 1/2 tsp allspice, ground
- 10 Tbsp unsalted butter, at room temperature
- 1 1/4 cups granulated sugar
- 3 eggs
- 3/4 boysenberry jam
- 1/2 cup buttermilk
1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan. Sprinkle the pan with flour and tap out the excess.
2. In a small baking dish, spread the pecans. Toast for 10 minutes or until fragrant; set aside. Leave the oven on.
3. In a bowl, whisk the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and allspice.
4. In an electric mixer, beat the butter and granulated sugar until well blended on medium. Beat in the eggs, one at a time, followed by the jam.
5. With the mixer set on its lowest speed, blend in the flour mixture alternately with the buttermilk. Pour into the pan and smooth the top.
6. Bake the cake for 50 minutes or until a skewer inserted in the cake comes out clean. Set the pan on a wire rack for 10 minutes. Remove the cake from the pan, and leave to cool completely.
- 3/4 cup confectioners’ sugar
- 1/4 teaspoon vanilla extract
- 1 tablespoon water
1. In a bowl, sift the confectioners’ sugar. Whisk in the vanilla and water until smooth.
2. Spread the icing on top of the cake and sprinkle the pecans on the top edge. Leave until set, then cut into wedges.