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Grandma's Boysenberry Swirl Cake
1/3 cup berry jam250g butter1 cup sugar3 eggs½ tsp vanilla2 cups self-raising flour1 cup buttermilk
© Annabel Langbein Media
1/3 cup berry jam
1 cup sugar
½ tsp vanilla
2 cups self-raising flour
1 cup buttermilk
Cream butter and sugar until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla and fold into mixture with the flour. Add enough buttermilk to make a soft dropping consistency.
Pour ½ of mixture into a standard loaf tin (approximately 22cm long). Add jam and swirl through batter using a skewer. Spoon rest of batter on top.
Bake at 180˚C for about 1 hour, or until cake springs back when lightly touched. Dust with icing sugar when cool.
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