Blackberry Jam Cake With Buttermilk Icing |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 14 |
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Worth the effort for this one! Spice cake gone fancy. This recipe came out of The High Museum of Art Recipe Collection . Ingredients:
1 1/4 cups all purpose flour |
1 teaspoon baking powder |
1/2 teaspoon salt |
1 teaspoon baking soda |
1 teaspoon cinnamon |
1/2 teaspoon nutmeg |
1/4 teaspoon ground cloves |
1 cup white granulated sugar |
1 cup oil |
3 eggs, beaten |
1/4 cup buttermilk |
1 teaspoon vanilla |
1 cup blackberry jam(seedless) |
1 cup finely chopped pecans |
icing |
3 cups white granulated sugar |
1 cup butter(no substitutes!) |
1 cup buttermilk |
2 tablespoons white corn syrup |
1 teaspoon baking soda |
1 cup nuts |
1 teaspoon vanilla |
Directions:
1. Preheat oven to 325 degrees F.
2. Grease and flour 2-9 inch cake pans. Line with wax paper
3. For cake:
4. Sift and measure all dry ingredients, except sugar, mix all together, sift 3 times,.
5. Add sugar to oil, mix well.
6. Add eggs, mix well.
7. Add dry ingredients alternately with buttermilk. Stir in vanilla and blackberry jam. Stir in nuts well.
8. Pour in cake pans and bake for 30 - 35 minutes.
9. Icing:
10. In 4-quart pot over medium heat(be sure to use 4-quart pot , this icing will boil over)
11. Add all icing ingredients except nuts and vanilla.
12. Boil stirring constantly.
13. Cook until small amount dropped into cold water forms a ball.
14. Pour in large bowl and beat with mixer at high speed for a few minutes. Beat with spoon until it cools; add nuts, vanilla then spread on cake layers.
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