100-YEAR-OLD BLACKBERRY JAM CAKE RECIPE

100-YEAR-OLD BLACKBERRY JAM CAKE RECIPE image

Provided by @MakeItYours

Number Of Ingredients 16

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The recipe for this dark, spicy cake may be a century old, but the cake itself probably won't last ten minutes when your family catches the aromas coming from the kitchen. You can frost the cake with your choice of frosting such as Caramel or Cream C
1 cup butter, at room temperature
1 cup buttermilk, at room temperature
2 teaspoons baking soda
3 cups flour
2 cups blackberry jam (seedless is best)
3 or 4 eggs beaten
1/2 teaspoon salt
*Adjust spices to suit your taste
1 teaspoon allspice
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. allspice
1 cup raisins
1 cup nuts
*Some people use 1 cup of applesauce in this recipe. If you choose to use applesauce reduce the buttermilk to about 3 TBS to a ¼ of a cup.

Steps:

Preheat oven to 350F degrees.
Grease and flour four 8-inch or 9-inch cake pans, or line them with parchment paper.
Combine buttermilk and baking soda; set aside.
Sift together flour, salt, and spices; set aside.
Cream butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, beating well and scraping the bowl after each addition.
To the butter mixture, add half the flour mixture and mix until combined.
Add half the buttermilk mixture and mix until combined.
Add the rest of the flour mixture and mix; then add the rest of the buttermilk and mix.
Scrape the bowl and mix well.
Add raisins, nuts, and jam; mix well.
Pour into prepared pans.
Bake 25 to 30 minutes, until a tester inserted in the center comes out clean.
Place pans on wire racks to cool. Frost with caramel frosting.
CLAUDINE'S CARAMEL FROSTING
*For darker caramel, use brown sugar.
Ingredients:
½ cups sugar
¾ C milk
stick margarine
Cook ½ cup of sugar in an iron skillet until brown. Stir constantly. Disolve 2 cups sugar in milk. Add caramelized sugar to milk mixture. Cook until it forms a soft ball. Remove from heat and add margarine. Beat until it cools & loses gloss. Spread on cake.