BLACKBERRY JAM CAKE

 

BLACKBERRY JAM CAKE

1 3/4 cups all-purpose flour
3 eggs, room temp

1 1/2 cups sugar
1 cup vegetable oil

1 cup buttermilk

1 cup raisins

1 cup  seedless blackberry jam

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 tsp.vanilla

1 cup finely chopped pecans, optional



Preheat oven to 350 degrees and spray or flour Bundt pan or 2 (9 inch) round pans .  Beat eggs in large mixing bowl with electric mixer on low, add sugar and vegetable oil.  Mix all dry ingredients together in another bowl.  Add blackberry jam to egg mixture, continue mixing well.  Alternately add flour mixture, then buttermilk ending with flour mixture.  Do not Overmix!!!  Just blend well.  Stir in Raisins and Pecans if desired.   Pour into pans that have been sprayed with Pam.  Bake 50 minutes or until cake pulls away from side of pans if using Bundt Pan.  Bake 40 minutes if using 9 inch round pans or 9 x 13 pan. Remove cake from pans and add caramel icing.

Caramel Frosting

2 1/4 cups brown sugar

1 1/2 sticks butter or margarine

2 tsps. vanilla extract

4 1/2 tbsps evaporated milk

2 1/4 cups confectioners sugar

Melt all ingredients except confectioners sugar  and vanilla extract on top of stove. Remove from heat and let cool for 10 minutes. Add confectioners sugar and vanilla extract, beat with electric mixer on low until all lumps are gone. Stir or cool until it has a glazed look and is of spreading consistency. Spread on cake. This recipe will frost a Bundt cake or a 2 layer cake. Cut in half to do a sheet cake