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KENTUCKY BLACKBERRY JAM CAKE 1 c. margarine or butter 1 1/2 c. sugar 1 1/2 c. seedless blackberry jam 4 eggs 2 1/2 c. flour 1 tsp. soda 1/4 tsp. salt 1 tsp. cinnamon 1 tsp. nutmeg 1 tsp. cloves 1 c. buttermilk 3/4 c. nuts, finely chopped 1/2 c. raisins, diced Caramel Frosting: 1 c. brown sugar, firmly packed 3 c. powdered sugar 1/2 c. margarine or butter 1/4 c. milk Cream together margarine or butter and sugar until light and fluffy. Add blackberry jam and eggs. Mix well. Sift together flour, soda, spices and salt. Stir dry ingredients into sugar-egg mixture alternately with buttermilk. Mix well after each addition. Stir in nuts and raisins. Pour batter in three greased 9-inch round cake pans. Bake at 350 degrees for 35 to 40 minutes. When cool, frost with Caramel Frosting. To make frosting: Combine brown sugar, margarine and milk. Bring to a boil, stirring constantly until sugar melts, about 1 minute. Cool slightly. Gradually add powdered sugar, beating with mixer to keep smooth. If frosting is too stiff, add milk 1 drop at a time until proper spreading consistency is reached. Note: To make a pretty pattern on iced cake, lace-paper doily may be placed on top and powdered sugar sifted over it. Then carefully remove doily. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |