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    Home » Classic Baking Recipes

    The Tuesday Treat: A First Year Anniversary Cake

    Published Oct 9, 2012 | by Nicole Spiridakis

    For an explanation of The Tuesday Treat, see here.

     

    [print_this]

    A First Year Anniversary Cake (1-2-3-4 cake, lemon curd, blackberry jam, vanilla buttercream)

    I baked my wedding cake last year - funny to think how it's been an entire year already since I blackberry jammed, and baked, and wore a pretty dress, and clutched beautiful flowers, and said yes-I-will - and to mark that momentous one year wedding anniversary yesterday I baked a small version of it for us to savor, and remember. I tucked one chocolate layer cake into the towering five-tier behemoth (leftovers, leftovers, my aim was to send my guests home with leftovers) I created, but the rest were comprised of flavors simple and sweet: Yellow cake. Blackberry jam. Lemon curd. And you know, a whole year on, I still like that flavor combination and plan to repeat it every year hence, as long as I am able. (I still like my husband, too, but that, I think, was a given.)

    For the cake
    For the lemon curd
    For the vanilla butter cream

    For the blackberry jam:

    5 cups locally-picked blackberries, rinsed free of any buggies + dust
    3 cups raw sugar, plus more or less to taste
    2 tablespoons freshly-squeezed lemon juice
    ½ of a (1 ¾ ounce) package dry pectin

    Place the berries and lemon juice in a large pot (about 8-quart). Turn heat to high, and add the pectin to the berries, stirring constantly. Bring mixture to a rolling boil and add the sugar. Stirring constantly, bring mixture back to a full boil; boil for one minute (or longer - you want the jam to be thick enough so it will ‘wrinkle’ on the back of a spoon).

    Remove pot from heat and ladle into hot, sterilized jam jars, leaving ¼ inch space at the top. Wipe the rim of the jar, tightly press down the lids, and clamp with metal clamps. Process in a water bath for 10 minutes.

    Note: you may skip the pectin, but will have to cook the jam a bit longer. You may also reduce the sugar, but taste as you go as blackberries can be quite tart.

    [/print_this]

     

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    Reader Interactions

    Comments

    1. Anne Zimmerman says

      October 11, 2012 at 9:52 am

      So fun! I didn't make my own wedding cake (as you know) but did make my own first anniversary cake, and I used your recipes! Chocolate with strawberry buttercream. So festive and decadent and pretty.
      Congrats again.

    2. Leslie says

      October 10, 2012 at 11:43 am

      Congratulations!
      Suffice to state the obvious by saying, "He's a lucky guy!"
      Much happiness--
      L

    3. Pam says

      October 09, 2012 at 2:44 pm

      A year already?! Here's to many more filled with good times and good cake!

    4. Denise | Chez Danisse says

      October 09, 2012 at 2:11 pm

      Happy Anniversary!

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    About Me

    Hi, I'm Nicole. Writer, recipe developer, and gluten-free baker. More about me.

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