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Blackberry Jam Cake

(by Babs Mollere)


1 c. butter, softened

2 c. sugar

4 eggs, separated

1 c. buttermilk

1 t. baking soda

3 c. flour

1 t. each allspice, cinnamon, and cloves

1 c. blackberry jam

Preheat oven to 350 F.

Cream butter and sugar.

Add egg yolks, one at a time, beating into mixture.

Mix buttermilk with baking soda.

Mix flour and spices, and add to batter alternately with buttermilk.

Add jam.

Beat egg whites until fairly stiff, and fold into batter.

Pour into two greased and floured 9-inch cake pans.

Bake for 26 - 30 minutes, until toothpick inserted in the center comes out clean.

Cool before frosting.

Caramel Frosting (quick version)

8 T. butter

1/2 c. light brown sugar

1/2 c. dark brown sugar

1/4 c. whole milk

2 c. confectioners’ sugar

1 t. vanilla extract


Place butter and brown sugars in heavy saucepan over medium heat.

Stir and cook about 2 minutes until mixture comes to a boil.

Add milk and bring mixture back to a boil.

Remove from heat and add confectioners’ sugar and vanilla.

Use immediately to frost between layers and on top of cake, before the icing hardens (re-heat to soften).

Note: Some cooks have added a thin layer of additional blackberry jam in between the two layers, before adding a layer of caramel frosting.


(Read Culinary Calligraphy, the story that accompanies this recipe.)

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