jam fruitcake

With the baking of this jam fruitcake, I managed to use up the balance of the sugarfree seedless blackberry jam that we had in our refrigerator.

Despite the rather "wet" look of the cake that you see in this post, the cake is actually very moist and delicious.

INGREDIENTS

180g self-raising flour

250g butter (softened)

100g castor sugar

4 eggs

1 tsp vanilla essence

1/4 cup sugarfree seedless blackberry jam

METHOD

1. Preheat the oven to 180 degrees celsius.

2. Grease and flour a bundt pan. Set aside.

3. Sift the self-raising flour in a bowl. Set aside.

4. Cream the butter and sugar in a bowl using an electric mixer until light and fluffy.

5. Add the eggs, one at a time, mixing well with each addition.

6. Add the vanilla essence and jam and beat until light.

7. Fold in the flour using a wooden spatula and stir until just blended.

8. Pour the batter into the prepared pan.

9. Bake for 45 minutes or until a toothpick inserted near the middle of the cake comes out clean.