Blackberry Jam Cake 2
Source of Recipe
newspapper-Mary Mac's Tea Room- Atlanta's favorite Dinning Room
Recipe Introduction
Have one recipe from my cousin, that my favorite aunt Nellie used to make. Saw this one and thought I add it to the list.
List of Ingredients
for the cake:
2/3 cup shortenting
2 cups sugar, divided use
4 large eggs
3 cups all-purpose flour
2 TABLESPOONS COCOA POWDER
1/2 TEASPOON Salt
1 teaspoon baking soda
1/2 teaspoon ground nutmeg
1 teaspoon ground allspice
1 teaspoon ground cloves
2 teaspoon ground cinnamon
2/3 cup buttermilk
1 cup seedless blackberry jam
1 cup applesauce
FOR THE CARAMEL ICING:
1 1/2 cups firmly packed brown sugar
1/3 cup cream or evaporated milk
8 Tablespoons (1stick) salted butter
1 1/2 cups confectioners' sugar
Recipe
to make the cake, preheat oven to 350 degrees. Grease and flour 3 (9-inch)cake pans.
In bowl of a standard mixer, combine the shortening and 1 cup of the sugar. With the whisk attachment, on medium speed, beat until light and fluffy. Add the eggs, one at a time, beating after each addition. Set aside.
In a large bowl, sift together three times the flour, the remaining 1 cup of sugar, cocoa powder, salt, baking soda, nutmeg, allspice, cloves and cinnamon.
Add the dry ingredients to the shortening, altermately with the buttermilk. Stir in jam and applesauce. Divide the batter among 3 pans and bake for 30 to 40 minutes, until a teaster inserted in the center of the cake comes out clean.
Let the cake cool in the pans for 10 minutes. Remove from pans and let cool completely on wire racks.
While the cake is cooling, make the icing. Combine the brown sugar, cream and butter in a heavy saucepan over medium heat. Bring to boil; cook for 2 minutes, stirring constantly. Remove from heat and add the confectioners' sugar. Using an electric hand mixer, beat until smooth. Use immediately to frost the cake so the icing doesn't stiffen or harden.
Spread the caramel icing between layers and on the top and sides of the cake.
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