Ingredients:

• 200g unsalted butter at room temperature
• 1 ¾ cups sugar
• 4 eggs
• 2 tsp vanilla essence
• 3 cups standard flour ( 375g)
• 2 tsp ground cinnamon
• 1 tsp baking soda
• ¼ tsp salt
• ¾ cup sour cream
• 1 cup Anathoth Boysenberry Jam

For the topping:

• ½ cup Anathoth Boysenberry Jam
• ¼ cup water
• 1 tsp cornflour

Method:

1. Preheat oven to 145ºC
2. Spray a fluted deep ring tin with non-stick baking spray
3. Beat the butter and sugar until light and creamy
4. Add in the eggs, one at a time and scrape down the bowl after each egg
5. Add in the vanilla and beat until combined
6. In a bowl sift together the flour, cinnamon, baking soda and salt
7. Add a third of the flour mixture into the butter mixture alternating with half the sour cream, beating after each addition
8. Fold in the Anathoth Boysenberry Jam
9. Pour into the prepared cake tin and bake at 145ºC for 15 minutes then increase the oven temperature to 180ºC and bake for 40-50 minutes until a skewer inserted comes out clean
10. Allow to cool in the cake tin on a cake rack for 10 minutes before turning out
11. For the topping - In a small saucepan heat together the Boysenberry Jam, water and cornflour and simmer gently for 1 minute
12. Place the cake on a large flat plate and pour over the topping

Handy Hint:

• Serve as a dessert cake with fresh or cooked boysenberries