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Categories:
sugar water fresh blueberries butter sugar eggs cinnamon nutmeg ground cloves salt seedless raisin apricot preserves flour baking soda buttermilk confectioners
Viewed: 10 - Published at: 5 years agoIngredients
- 2 tablespoons sugar
- 2/3 cup water
- 2 cups fresh blueberries, rinsed and drained
- 1 cup butter
- 2 cups sugar
- 4 eggs, beaten
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon ground cloves
- 1 teaspoon salt
- 1 cup seedless raisin
- 1 cup apricot preserves
- 3 cups flour
- 2 teaspoons baking soda
- 1/2 cup buttermilk
- confectioners' sugar
Method
- Combine 2 T. sugar and water, pour over the blueberries and allow to stand 30 minutes.
- Cream butter and sugar until light and fluffy.
- Add eggs, cinnamon, nutmeg, cloves, salt, blueberry mixture, flour, raisins and preserves.
- Beat at medium speed until well blended.
- Desolve baking soda in buttermilk; add to batter and mix well, but do not overbeat.
- Pour batter into 3 greased and floured 8 inch round cake pans.
- Bake at 350 for 25 to 35 minutes, or until cake tester comes out clean.
- Remove from pans and cool on wire racks.
- Sprinkle with powdered sugar between layers and on top of cake.
