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Blackberry Jam Cake With Caramel Icing

Blackberry Jam Cake With Caramel Icing is built on Unsalted Butter, Sugar, Flour Plus, Cinnamon, and Salt. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• 1 cup
• 2 cup
• 3 cup
• 1/2 tsp
• 1/4 tsp
• 1 cup
• 3 cup
• 1 cup
• 1/2 cup

Method (preview)

1. 1

   Add the eggs and combine well.

2. 2

   In another bowl, combine the buttermilk and baking soda.

3. 3

   Add the flour mixture to the butter mixture in batches alternating with the buttermilk mixture.

4. 4

   Beat well after each addition.

5. 5

   In a bowl, toss together the raisins, pecans, and 1 Tbsp flour.

6. 6

   Stir the mixture into the batter with the jam, stirring until well combined.

7. 7

   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.

8. 8

   Let layers cool in the pans on a rack for 15 minutes, invert them onto the rack and let cool completely.

9. 9

   In a saucepan, combine the brown sugar, evap. milk, and butter. Cook the mixture over mod-low heat, stirring, until the sugar is dissolved.

10. 10

    Continue to cook, undisturbed, washing down any sugar crystals that form on the side of the pan, with a brush dipped in cold water, until it registers 238f on a candy thermometer.

11. 11

    Transfer the mixture to a bowl, and beat until it is at spreading consistency.

12. 12

    If the icing gets too thick, dip the icing spatula in hot water.