Blackberry Jam Cake
 
yield: 8 servings 
 
1 cup  butter; (2 sticks), room
  temperature
2 cup  sugar
6   whole eggs; room temperature
1 cup  buttermilk
4 cup  all-purpose flour; sifted
1 tsp  baking soda
1/2 tsp  cinnamon
1/2 tsp  ground cloves
1 cup  seedless blackberry jam
1 cup  walnuts; chopped
1 tsp  vanilla
 
  glaze
3 cup  sugar
1 cup  whipping cream
1/2 cup  butter; (1 stick)
1 cup  seedless blackberry jam
1 cup  raisins
 
for cake: preheat oven to 350 degrees f. grease and flour four 8-inch 
round 
cake pans. cream butter with sugar in large bowl of electric mixer. add 
eggs 1 at a time, beating well after each addition. mix in buttermilk. 
combine flour, baking soda, cinnamon and cloves in another large bowl. 
gradually add to butter mixture, beating until thoroughly incorporated. 
stir in jam, nuts, and vanilla. pour batter into prepared pans. bake until 
tester inserted in centers comes out clean, about 30 minutes. cool on 
racks. 
 
for glaze: combine sugar, whipping cream, and butter in heavy large 
saucepan over medium heat. stir until syrup reaches 240 degrees on candy 
thermometer (soft-ball stage). remove from heat and stir in jam and 
raisins. cool 30 minutes. 
 
to assemble: even tops of cake layers with serrated knife. transfer one 
layer to shallow-rimmed platter. spoon some of glaze over top. repeat with 
remaining layers and glaze, allowing glaze to drip down sides and form 
well 
around bottom of cake. serve same day if possible. 
 
 
-- 
(ID: 3381) Mirror: rec.food.recipes: Sun, Feb 27, 2005


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