Blackberry Jam Cake with Jam Glaze
Blackberry Jam Cake with Caramel Icing recipe
Yield
8 servingsPrep
20 minCook
40 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
|
|
| 2 | cups |
sugar
|
|
| 6 | large |
eggs
|
|
| 1 | cup |
buttermilk
|
|
| 4 | cups |
all-purpose flour
|
|
| 1 | teaspoon |
baking soda
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
cloves
ground |
|
| 1 | cup |
blackberry jam
|
* |
| 1 | cup |
walnuts
chopped |
|
| 1 | teaspoon |
vanilla extract
|
|
| Glaze | |||
| 3 | cups |
sugar
|
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | cup |
butter
|
|
| 1 | cup |
blackberry jam
|
* |
| 1 | cup |
raisins, seedless
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
|
|
| 473 | ml |
sugar
|
|
| 6 | large |
eggs
|
|
| 237 | ml |
buttermilk
|
|
| 946 | ml |
all-purpose flour
|
|
| 5 | ml |
baking soda
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
cloves
ground |
|
| 237 | ml |
blackberry jam
|
* |
| 237 | ml |
walnuts
chopped |
|
| 5 | ml |
vanilla extract
|
|
| Glaze | |||
| 7.1E+2 | ml |
sugar
|
|
| 237 | ml |
heavy whipping cream
|
|
| 118 | ml |
butter
|
|
| 237 | ml |
blackberry jam
|
* |
| 237 | ml |
raisins, seedless
|
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour four 8-inch round cake pans.
Cream butter with sugar in large bowl of electric mixer.
Add eggs 1 at a time, beating well after each addition.
Mix in buttermilk.
Combine flour, baking soda, cinnamon and cloves in another large bowl.
Gradually add to butter mixture, beating until thoroughly incorporated.
Stir in jam, nuts, and vanilla.
Pour batter into prepared pans.
Bake until tester inserted in centers comes out clean, about 30 minutes.
Cool on racks.
For the glaze, combine sugar, whipping cream, and butter in heavy large saucepan over medium heat.
Stir until syrup reaches 240 degrees on candy thermometer (soft-ball stage).
Remove from heat and stir in jam and raisins.
Cool 30 minutes.
