Wednesday, September 15, 2010

Jam Cake

This must be iced with caramel icing! A must-have at Christmas!

1 cp Unsalted butter
2 cp Sugar
5 lg Eggs
3 cp Flour plus 1 tbsp
1 1/2 tsp Allspice
1 1/2 tsp Cloves, ground
1/2 tsp Cinnamon
1/4 tsp Salt
1 cp Buttermilk
1 tsp Baking soda
1 cp Raisins, chopped
1 cp Black Walnuts, chopped
1 cp Blackberry Jam (Mom insists it must be homemade! We leave the seeds in.)

1. In a large bowl with an electric mixer, cream together the butter and sugar until the mixture is light and fluffy. (5 minutes)
2. Add the eggs one at a time and combine well after each addition, scraping the bowl occasionally.
3. Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and salt.
4. In another bowl, combine the buttermilk and baking soda.
5. Add the flour mixture to the butter mixture in batches alternating with the buttermilk mixture, ending with the flour.
6. In a bowl, toss together the raisins, walnuts, and 1 T flour. Stir the mixture into the batter with the jam, stirring until well combined.
7. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper.
8. 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.
9. Let layers cool in the pans on a rack for 15 minutes, invert them onto the rack and let cool completely.

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