RCI-BR.004.0064.001
Blackberry Jam Cake with Caramel Icing
From my Aunt Maggie's Collection. Notation on card says 1932.
Prep45 min
Cook50 min
Total95 min
Servings4
Difficultyadvanced
Ingredients
- 2 cups
- ¾ cup
- 3 cups
- 1-1/2 cups
- 6 teaspoons
- baking soda in milk1 teaspoon
- 1-1/2 teaspoons
- 2 teaspoons
- 2 teaspoons
- 6 unit
- Caramel Frosting1 unit
- 2 cups
- white granulated sugar1-1/2 cups
- 2 tablespoon
- 1 cup
- ½ cup
Method
1
Preheat oven to 350°F and grease two 9-inch round cake pans, then line the bottoms with parchment paper.
2
Cream together 3/4 cup margarine and 2 cups sugar in a large bowl until light and fluffy, about 3-4 minutes.
3
Add 6 room-temperature eggs to the margarine mixture one at a time, beating well after each addition to fully incorporate.
4
Combine 1-1/2 cups blackberry jam and 6 teaspoons sour cream in a separate bowl and mix until smooth.
2 minutes
5
Whisk together 3 cups flour, 1-1/2 teaspoons nutmeg, 2 teaspoons allspice, and 2 teaspoons cinnamon in another bowl.
6
Alternate adding the flour mixture and the blackberry-sour cream mixture to the creamed margarine and eggs, beginning and ending with the flour mixture and mixing on low speed until just combined.
7
Stir 1 teaspoon baking soda in milk into the batter until fully incorporated.
1 minutes
8
Divide batter evenly between the prepared cake pans and smooth the tops.
1 minutes
9
Bake in the preheated 350°F oven for 50 minutes, or until a toothpick inserted in the center comes out clean.
50 minutes
10
Remove cakes from oven and cool in pans for 10 minutes, then turn out onto wire racks to cool completely.
11
For the caramel icing, combine 2 cups brown sugar, 1-1/2 cups white granulated sugar, 2 tablespoons corn syrup, 1 cup heavy cream, and 1/2 cup room-temperature butter in a heavy-bottomed saucepan.
12
Cook the icing mixture over medium heat, stirring constantly, until it reaches 240°F on a candy thermometer, about 15-20 minutes; remove from heat and cool slightly before spreading.