Southern Blackberry Jam Cake Recipe2014-11-28
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I saw this recipe a few months ago and just knew I had to make it for the holidays!
It also gave me just another reason to buy my favorite Blackberry Jam and Cracker Barrel!
Southern Blackberry Jam Cake
- 1 1/2 cups sugar
- 1 cup butter, room temperature
- 3 eggs
- 1 cup seedless blackberry jam
- 1 3/4 cups cake flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp cinnamon
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp allspice
- 1/2 tsp salt
- 1 cup buttermilk
- 1 tsp vanilla
- 1 cup finely chopped pecans
- 1 cup raisins
- Caramel Frosting:
- 2 1/4 cups brown sugar
- 1 1/2 sticks butter
- 2 tsp vanilla
- 3 TBSP white corn syrup
- 4 1/2 TBSP whole milk
- 2 1/4 cups confectioners sugar
Preheat oven to 350 degrees and spray or flour 2 --9 inch round baking pans.
With mixer, beat sugar and butter until light and fluffy.
Add eggs one at a time, beating well after each one.
Now add the blackberry jam until all combined.
In another bowl, sift together the flour, soda, baking powder, cinnamon, nutmeg, cloves, allspice and salt.
Add the dry ingredients alternately with buttermilk. Scrape down sides of mixing bowl.
Add the vanilla, pecans and raisins, mixing on low until everything is incorporated.
Bake 40 minutes or until cake pulls away from side of pans. Remove cake from pans and add caramel icing.
Making the Caramel Icing:
Melt all ingredients except confectioners sugar on top of stove.
Remove from heat and add sugar.
Stir or cool until it has a glazed look and is of spreading consistency. Spread on cake.