Spiced blackberry jam nut cake with a lusciousbrown sugar frosting.
Recipe: Blackberry Jam Cakewith Brown Sugar Frosting
3 cups cake flour 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1 1/2 teaspoons ground cloves 1 1/2 teaspoons ground allspice1 teaspoon baking soda 1 cup buttermilk 2 tablespoons rum1 cup of butter 2 cups granulated sugar 5 large eggs, beaten 1 cup blackberry jam 1 cup chopped walnuts or pecans 1 cup raisins (optional)Brown Sugar Frosting:1/4 cup plus 2 tablespoons butter 1 cup brown sugar, packed 1/4 cup milk 1 1/2 cups sifted powdered sugar 1/2 teaspoon vanilla extract
Preheat oven to 325°F (160°C).Grease and flour three (9-inch) round cake pans; set aside.
In a medium bowl combine flour, salt,cinnamon, cloves and allspice together; set aside.
In a small bowl dissolve baking soda inbuttermilk, add the rum; set aside.
In a large mixing bowl, cream butter andsugar. Add eggs, one at a time beating well after each addition.
Mix flour mixture into the creamed mixturealternately with the buttermilk mixture, beginning and endingwith flour mixture. Fold in the blackberry jam, nuts and raisins.Pour batter into prepared baking pans.
Bake for 40 minutes or until tested donewhen wooden pick inserted in center comes out clean. Cool 10minutes in pans on wire rack. Remove cakes for pans and coolcompletely. Frost cooled layers with Brown Sugar Frosting.
For Brown Sugar Frosting: Place butterand brown sugar in a small saucepan. Bring to a boil over lowheat, stirring constantly. Slowly add milk, and boil for 2 moreminutes. Cool.
Stir in powdered sugar and vanilla. Beatuntil smooth and creamy. Frost between layers and top of cake.Makes about 3 cups frosting.
Makes 12 servings.
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