SWEET Jam Cake With Burnt Sugar Glaze

By Marylee

—Adapted from "Classic Home Desserts" by Richard Sax

Ingredients

• For the cake:
• 1 1/2 sticks unsalted butter, at room temperature, plus more for buttering pan
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 3/4 teaspoon baking powder
• 1 1/2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground allspice
• 1 teaspoon freshly-grated nutmeg
• 3/4 teaspoon ground cloves
• 1 cup sugar
• 4 large eggs, at room temperature
• 1 cup blackberry, raspberry or other fruit jam
• 3/4 cup plus 2 tablespoons buttermilk
• 2/3 cup raisins
• 2/3 cup chopped walnuts or pecans
• For the burnt sugar glaze:
• 1 1/4 cups packed dark brown sugar
• 1 tablespoon unsalted butter
• 1 1/3 cup milk
• 1 1/4 teaspoons vanilla extract

Preparation

Step 1

1. Make cake: Preheat oven to 350 degrees. Butter a 9-inch springform cake pan. Sift dry ingredients together into a bowl. Set aside

2. Use an electric mixer on medium-high to mix butter and sugar until fluffy, about 5 minutes. Beat in eggs, one at a time, then beat in jam. Decrease speed to low, then alternate adding flour mixture and buttermilk, a ladleful at a time, until just mixed. Fold in raisins and nuts. Pour batter into buttered cake pan, smooth top and bake until a knife inserted in center emerges clean, 30-35 minutes. Transfer to a rack to cool.

3. Meanwhile, make burnt sugar glaze: In a heavy saucepan over medium heat, combine sugar, butter and milk. Stir to dissolve sugar and gradually bring to a boil. Boil, without stirring, 12 minutes. Remove from heat and stir until glaze thickens. Stir in vanilla.

4. Once cake is cool, spread burnt sugar glaze on top and serve.