Tradition Rules As Thanksgiving Nears

MEMPHIS, Tenn. (October 2010) – As Thanksgiving approaches, thoughts of family gatherings centered around tables filled with great traditional dishes typically come to mind.

The Thanksgiving table gives a bounty of flavors to whet the appetite, and everyone usually keeps or finds room for dessert. Utilizing a classic, old-fashioned recipe like Blackberry Jam Cake speaks to traditionalists, offering a slice of moist and tender goodness. Aromatic spices like cinnamon, cloves and allspice, combined with blackberry jam, White Lily® Self-Rising Flour and toasted walnuts create a delicate, flavorful cake. Baking this cake in a fluted tube pan and drizzling the top with a scrumptious caramel icing guarantees a popular dessert with nothing but crumbs left.

"My family depends on tradition during the holidays; every dish served at Thanksgiving holds sentimental value," exclaims baking expert Dede Fuson. "Serving a delicious cake like this gives my family that last bit of sweet perfection needed at the end of the meal. What a perfect way to end a meal together!"

To view more special occasion recipes, visit www.whitelily.com.


Blackberry Jam Cake

Crisco® Original No-Stick Cooking Spray

Cake
1 cup sugar
1/2 cup Crisco Butter Flavor All-Vegetable Shortening
3 large eggs
1 cup Smucker's® Seedless Blackberry Jam
1 cup buttermilk
2 1/4 cups White Lily® Self-Rising Flour
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1/4 teaspoon ground allspice
1 cup chopped dates
1 cup toasted, chopped walnuts

Icing
2 tablespoons butter
1/2 cup firmly packed brown sugar
1/4 cup buttermilk
1 tablespoon light corn syrup
1/4 teaspoon vanilla extract
1 cup powdered sugar

  1. Preheat oven to 350° F. Spray a 10-inch fluted tube pan generously with no-stick cooking spray. Beat sugar and shortening in a large bowl with an electric mixer at medium speed until light and fluffy.
  2. Add eggs one at a time, beating well after each addition. Add blackberry jam and 1 cup buttermilk. Beat for 1 minute. Add flour, cinnamon, cloves and allspice. Beat for an additional 2 minutes at medium speed. Fold in dates and walnuts. Pour batter into prepared pan. Bake for 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Remove from pan. Cool completely on cooling rack.
  3. Melt butter in medium saucepan over medium-low heat. Stir in brown sugar. Cook 2 minutes, stirring constantly. Add 1/4 cup buttermilk and corn syrup. Bring to a boil, stirring constantly. Remove from heat. Stir in vanilla. Gradually stir in powdered sugar. Blend until smooth.
  4. Place cake on serving plate. Spoon icing over top allowing it to run down the sides of the cake. Store in an air-tight container in the refrigerator for up to one week. Allow to come to room temperature before serving.

16 servings

TIP: To toast walnuts, heat oven to 350º F. Place shelled walnuts in baking pan. Toast 5 to 10 minutes or until light golden brown, stirring frequently. Or, cook in skillet over medium heat, stirring frequently until nuts begin to brown 5 to 7 minutes, then stirring constantly until light golden brown. Or, place walnut halves in a single layer on a microwave-safe plate. Microwave on medium-high for 4 to 5 minutes. Stir every 2 minutes until nuts begin to brown. Cool and chop.

©/® The J.M. Smucker Company

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