1 cup unsalted butter, room temperature
1 ¾ cup sugar
4 eggs
2 tsp vanilla extract
1 tsp baking soda
3 cups cake flour
1 ½ tsp ground cinnamon
pinch of salt
½ tsp fresh nutmeg
¾ cup sour cream
1 cup blackberry preserves
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Preheat oven to 300F.
Cream together butter and sugar. Add eggs one at a time and scrape down the bowl after each egg. Add the vanilla a beat for another 30 seconds.
Sift together flour, cinnamon, nutmeg, salt and baking soda.
Add to butter mixture alternately with sour cream, beating after each addition. Fold in the blackberry preserves.
Pour into a buttered and floured 10-inch bundt or tube pan. Bake at 300F for 15 minutes. Increase heat to 350F and bake until done (40-50) minutes.
Cool in pan 10 minutes. Turn out onto wire rack to finish cooling.
If you want to make the glaze, simply heat up some jam. Remove the jam from the heat when it has melted and sprinkle in some powdered sugar until you reach a consistency you are happy with.
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