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Blackberry Jam Cake with Caramel Icing

 

Blackberry Jam Cake with Caramel Icing recipe
550

Yield

12

servings

Prep

50

min

Cook

40

min

Ready

90

min

Trans-fat Free
 

Ingredients

1 cup butter, unsalted
2 cups sugar
5 large eggs
beaten
3 cups all-purpose flour
1 ½ teaspoons allspice
1 ½ teaspoons cloves, ground
½ teaspoon cinnamon
¼ teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 cup raisins, seedless
or dates, chopped
1 cup pecans
chopped
1 cup blackberry jam
*
Caramel icing
3 cups brown sugar, light
*
1 cup evaporated milk
½ cup butter, unsalted

Directions

In a large bowl with an electric mixer, cream together the butter and sugar until the mixture is light and fluffy.

Add the eggs and combine well.

Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and salt.

In another bowl, combine the buttermilk and baking soda.

Add the flour mixture to the butter mixture in batches alternating with the buttermilk mixture.

Beat well after each addition.

In a bowl, toss together the raisins, pecans, and 1 tablespoon flour.

Stir the mixture into the batter with the jam, stirring until well combined.

Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper.

Pour the batter into the pans and bake in the middle of a preheated 325f oven for 40 minutes or until a tester comes out clean.

Let layers cool in the pans on a rack for 15 minutes, invert them onto the rack and let cool completely.

Caramel Icing: In a saucepan, combine the brown sugar, evaporated milk, and butter.

Cook the mixture over mod-low heat, stirring, until the sugar is dissolved.

Continue to cook, undisturbed, washing down any sugar crystals that form on the side of the pan, with a brush dipped in cold water, until it registers 238f on a candy thermometer.

Transfer the mixture to a bowl, and beat until it is at spreading consistency.

If the icing gets too thick, dip the icing spatula in hot water.

Transfer one layer, bottom up to a cake plate.

Frost top with the icing and top it with the other layer, bottom side down.

Frost the top and sides with remaining icing.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 167g (5.9 oz)
Amount per Serving
Calories 59850% of calories from fat
 % Daily Value *
Total Fat 33g 51%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 153mg 51%
Sodium 162mg 7%
Total Carbohydrate 24g 24%
Dietary Fiber 2g 9%
Sugars g
Protein 17g
Vitamin A 17% Vitamin C 2%
Calcium 9% Iron 13%
* based on a 2,000 calorie diet How is this calculated?

 

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