Spiced cake sweetened with blackberry jam and frosted with a creamy, brown sugar icing. Raisins and nuts add flavors and textures. Here is an easy dessert recipe for Blackberry Jam Cake with Brown Sugar Frosting.
3 cups cake flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice
1 teaspoon baking soda
1 cup buttermilk
2 tablespoons rum
1 cup of butter
2 cups granulated sugar
5 large eggs, beaten
1 cup blackberry jam
1 cup chopped walnuts or pecans
1 cup raisins (optional)
Brown Sugar Frosting
1/4 cup plus 2 tablespoons butter
1 cup brown sugar, packed
1/4 cup milk
1 1/2 cups sifted powdered sugar
1/2 teaspoon vanilla extract
Preheat oven to 325°F (160°C). Lightly grease and flour three (9-inch) round cake pans; set aside.
Combine flour, salt, cinnamon, cloves and allspice in a medium bowl; set aside.
In a small bowl dissolve baking soda in buttermilk, add the rum; set aside.
Cream butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each addition. Add flour mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in the blackberry jam, nuts and raisins. Pour batter into prepared baking pans.
Bake for 40 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Remove cakes for pans and cool completely.
To make the Brown Sugar Frosting, place butter and brown sugar in a small saucepan. Bring to a boil over low heat, stirring constantly. Slowly add milk, and boil for 2 more minutes. Cool. Stir in powdered sugar and vanilla. Beat until smooth and creamy. Frost between layers. top and sides of cake.