Blackberry Jam Cake with Caramel Icing
I can still remember the aroma of homemade Blackberry Jam Cake drifting out of my grandmother's kitchen. My mouth would start watering for a slice her Blackberry Jam Cake with Caramel Icing the minute my nose got the first hint of it baking. My day was made.
You won't find a box cake mix that can stand up to a homemade cake. And the caramel icing is the only icing you should ever put on this cake (in my opinion).
Blackberry Jam Cake
|2 c. granulated sugar|
1 c. shortening
1 c. buttermilk
3 c. flour
2 tsp. baking soda
|1 tbsp. cocoa|
2 tsp. cinnamon
2 tsp. allspice
2 tsp. cloves
2 tsp. nutmeg
1 quart blackberry jam
Mix together sugar, shortening, eggs and buttermilk in a very large bowl. Add flour, soda, cinnamon, allspice, cloves and nutmeg. Mix well. Add jam and mix thoroughly.
Grease and lightly flour three 9" cake pans or four 8" cake pans. Pour batter into pans and bake at 350° F. for about 30 minutes or until wooden pick comes out clean.
Remove from oven, remove from pans and cool completely.
1/2 c. butter, melted
1 c. brown sugar
1/4 c. milk
3 1/4 c. confectioner's sugar
Add brown sugar to melted butter in pan. Bring to boil, stirring occasionally. Cook about 1 minute or until slightly thick. Cool completely.
Add milk and beat until smooth. Beat in confectioner's sugar, adding gradually until icing is of spreading consistency.
Will frost three 9" or four 8" layers.
Blackberry Jam Cake makes a delicious end to your Christmas Dinner.
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