Blackberry Jam Cake With Caramel Icing
Published October 31, 1992
- Total Time
- 2 hours
- Rating
- Comments
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Ingredients
THE CAKE
1 cup raisins
⅓ cup whisky
1 ½ cups unsalted butter, plus some for greasing the pan
½ cup unseasoned bread crumbs
2 cups sugar
6 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 ½ teaspoons cinnamon
1 ¼ teaspoons cloves
1 ¼ teaspoons allspice
2 tablespoons unsweetened cocoa
¾ cup buttermilk
1 tablespoon vanilla extract
2 cups blackberry jam, stirred well to loosen
½ cup coarsely chopped toasted walnuts
THE ICING
½ cup butter
1 cup brown sugar
¼ cup milk, plus more if needed for thinning
1 tablespoon vanilla
2 ½ cups confectioners' sugar
Nutritional analysis per serving (12 servings)
147 grams carbs; 162 milligrams cholesterol; 957 calories; 10 grams monosaturated fat; 4 grams polyunsaturated fat; 20 grams saturated fat; 37 grams fat; 3 grams fiber; 224 milligrams sodium; 9 grams protein; 105 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Soak the raisins in the whisky for at least 30 minutes or overnight.
- Step 2
Preheat the oven to 325 degrees. Grease a 10-inch bundt pan and coat with the bread crumbs.
- Step 3
Cream the butter in a mixing bowl. Add the sugar and beat until light and fluffy. Beat in the eggs, one at a time.
- Step 4
Sift together the flour, baking soda, cinnamon, cloves, allspice and cocoa and set aside. Combine the buttermilk and vanilla. Fold the flour mixture into the butter mixture, alternating with the buttermilk mixture in these proportions: ⅓ flour mixture, ½ buttermilk, ⅓ flour mixture, remaining buttermilk, remaining flour mixture. Do not beat.
- Step 5
Drain the raisins and fold them into the batter along with the jam and walnuts. Pour into the prepared pan and bake for 60 to 70 minutes, or until the cake is firm and bounces back in the center. Cool for 5 minutes, then unmold onto a rack.
- Step 6
To make the icing: Melt the butter in a saucepan over medium heat. Stir in the brown sugar and continue stirring for 2 minutes. Slowly pour in the milk and bring the mixture to a boil. Remove from the heat and stir in the vanilla and confectioners' sugar. Beat until creamy and smooth. Thin with a little milk or whisky, if needed. Drizzle over the warm cake.
Private Notes
Comments
1 year later: CHANGES MADE 9/20/19: Had to use 1/3 butter, 1/3 lard, 1/3 sunflower oil Used cake flour Added 1 cup toasted and ground hazelnuts Added 1 bar of grated bakers chocolate Used homemade blackberry jam little over cup Baked at 325 for
I made this cake because I had picked too many blackberries and needed something new after making jams and pies. The recipe seemed a bit odd to me, with the jam added to the cake batter and all the different spices but the result was OUTSTANDING. I skipped the raisins because I don't like them. Also didn't use the walnuts (because I forgot to add them). This is truly an amazing recipe! Loved it!
I’ve made this several times and it’s very good. Once, I had no jam so I crushed some blackberries I had. Still good. I thought the icing was a little too thin but easily remedied.
All respect to Edna Lewis and co, but you can use any jam (or mixture) of jam or jam-like substances, such as fruit butters. You can use other nuts beside walnuts or other small dried fruits, like craisins. I did tweak the spices and used 1/2 the suggested cloves for a family member who hates the flavor. I threw a healthy pinch of salt into both the cake and the frosting as well. Of course, it’s no longer a blackberry jam cake, but it was tasty!
Old fashioned southern jam cake; every family has a recipe. (The buttermilk is key.)I don’t add raisins but I do put bourbon in the icing. I think pecans taste better than walnuts, so I use them. It’s a delicious, home-y cake.