Feature Recipe For The Week 5/28/16
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This is a family recipe passed down to me from my mother. It uses seedless blackberry jam, spices (including True cinnamon, and Allspice) and chopped walnuts to create a delicious, moist cake. It is a wonderful old-fashioned - type cake that is just plain good. The caramel frosting is a must for the topping - creamy and a perfect flavor match for this delicious blackberry jam treat.
INGREDIENTS FOR THE CAKE:
3 cups all-purpose flour
2 sticks of butter (room temp.)
1 1/2 cups light brown sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp nutmeg
1 tsp (each) True Cinnamon & Allspice
1 jar seedless blackberry jam ( 10 oz jar)
1 cup buttermilk (room temp.)
1 tsp vanilla extract
3 eggs (room temp.)
1 cup chopped walnuts
DIRECTIONS FOR THE CAKE: Cream butter and sugar; add eggs and beat well. In another bowl, combine flour, salt, baking soda, spices. Add the dry ingredients to the creamed butter, alternately with the buttermilk (to which vanilla has been added). Fold in the jam and the nuts. Pour batter into a greased 13 x 9 inch oblong pan. Bake at 350 degrees for about 45 minutes or until knife inserted in the middle comes out clean. Cool completely and frost.
INGREDIENTS FOR CARAMEL FROSTING: 1/2 cup butter; 1 cup light brown sugar; 1/4 cup heavy whipping cream; 2 cups powdered sugar; 1 tsp vanilla.
DIRECTIONS FOR THE FROSTING: Melt butter. Add brown sugar and boil for 2 minutes, stirring constantly. Add cream and vanilla and stir until mixture just begins to boil. Remove from heat and COOL COMPLETELY. Pour into a mixing bowl and add powdered sugar, a little bit at a time. Beat well after each addition of the powdered sugar.