Blackberry Jam Cake With Caramel Icing Recipe

Name: Blackberry Jam Cake With Caramel Icing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup raisins; ⅓ cup whisky; 1 1/2 cups unsalted butter, plus some for greasing the pan; 1/2 cup unseasoned bread crumbs; 2 cups sugar; 6 eggs; 3 cups all-purpose flour; 1 teaspoon baking soda; 1 1/2 teaspoons cinnamon; 1 1/4 teaspoons cloves; 1 1/4 teaspoons allspice; 2 tablespoons unsweetened cocoa; 3/4 cup buttermilk; 1 tablespoon vanilla extract; 2 cups blackberry jam, stirred well to loosen; 1/2 cup coarsely chopped toasted walnuts; 1/2 cup butter; 1 cup brown sugar; 1/4 cup milk, plus more if needed for thinning; 1 tablespoon vanilla; 2 1/2 cups confectioners' sugar

Servings: persons

1 cup raisins
⅓ cup whisky
1 1/2 cups unsalted butter, plus some for greasing the pan
1/2 cup unseasoned bread crumbs
2 cups sugar
6 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 1/4 teaspoons cloves
1 1/4 teaspoons allspice
2 tablespoons unsweetened cocoa
3/4 cup buttermilk
1 tablespoon vanilla extract
2 cups blackberry jam, stirred well to loosen
1/2 cup coarsely chopped toasted walnuts
1/2 cup butter
1 cup brown sugar
1/4 cup milk, plus more if needed for thinning
1 tablespoon vanilla
2 1/2 cups confectioners' sugar

1
Soak the raisins in the whisky for at least 30 minutes or overnight.
2
Preheat the oven to 325 degrees.
3
Grease a 10-inch bundt pan and coat with the bread crumbs.
4
Cream the butter in a mixing bowl.
5
Add the sugar and beat until light and fluffy.
6
Beat in the eggs, one at a time.
7
Sift together the flour, baking soda, cinnamon, cloves, allspice and cocoa and set aside.
8
Combine the buttermilk and vanilla.
9
Fold the flour mixture into the butter mixture, alternating with the buttermilk mixture in these proportions: 1/3 flour mixture, 1/2 buttermilk, 1/3 flour mixture, remaining buttermilk, remaining flour mixture.
10
Do not beat.
11
Drain the raisins and fold them into the batter along with the jam and walnuts.
12
Pour into the prepared pan and bake for 60 to 70 minutes, or until the cake is firm and bounces back in the center.
13
Cool for 5 minutes, then unmold onto a rack.
14
To make the icing: Melt the butter in a saucepan over medium heat.
15
Stir in the brown sugar and continue stirring for 2 minutes.
16
Slowly pour in the milk and bring the mixture to a boil.
17
Remove from the heat and stir in the vanilla and confectioners' sugar.
18
Beat until creamy and smooth.
19
Thin with a little milk or whisky, if needed.
20
Drizzle over the warm cake.

2889

kcal

Calories

153

Fat

360

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 cup raisins, ⅓ cup whisky, 1 1/2 cups unsalted butter, plus some for greasing the pan, 1/2 cup unseasoned bread crumbs, and more.

Yes, Blackberry Jam Cake With Caramel Icing falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Blackberry Jam Cake With Caramel Icing

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions