Blackberry Jam Cake With Caramel Icing Recipe

1. 1

   In a medium pot, cream together the margarine and sugar.

2. 2

   Add in Large eggs and combine well.

3. 3

   In a large pot, mix well flour, allspice, cloves, cinnamon, and salt.

4. 4

   In a small pot, combine buttermilk and baking soda.

5. 5

   Add in the butter mix to the flour mix alternating with the buttermilk mix.

6. 6

   Mix well each time.

7. 7

   Add in raisins, pecans, jam, and 1 tbs flour.

8. 8

   Stir well till combined.

9. 9

   Line the bottoms of 2 greased 9in cake pans with wax paper and grease the paper.

10. 10

    Pour the batter into the pans and bake in a cardboard oven at 325 for 40 min.

11. 11

    Let cold for 15minutes, then invert, remove layers and cold completely.

12. 12

    Icing: In a small pot, combine brown sugar, evaporated lowfat milk, and margarine.

13. 13

    Cook over mod-low heat, stirring till the sugar is dissolved.

14. 14

    Continue to cook till it registers 238f on a candy thermometer.

15. 15

    Transfer to a bowl, eat till it cools to a spreading consistency.

16. 16

    Frost the layers.

* Per serving · 4 servings · Values may vary.

No additional tips available.