Old-Fashioned Jam Cake

By carvalhohm

Ingredients

• Cake:
• 3 cups self-rising flour
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon ground cloves
• 1 teaspoon ground allspice
• 2 cups granulated sugar
• 1 cup (2 sticks) butter, softened
• 1 cup blackberry jam
• 1 cup raspberry jam
• 4 eggs
• 1 cup milk
• 1 teaspoon vanilla extract
• 1 cup chopped nuts, optional
• Caramel Icing:
• 2 cups packed light brown sugar
• 1/2 cup milk
• 8 teaspoons butter
• 1/8 teaspoon salt
• 4 cups confectioners' sugar
• 1 cup chopped nuts, optional

Details

Servings 12
Adapted from relish.com

Preparation

Step 1

Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans.

To prepare the cake, sift the flour and spices into a large mixing bowl. Stir in the sugar. Using a mixer at medium speed, beat the butter, jams, eggs, milk, and vanilla until smooth, 2 minutes. Stir in the nuts, if desired.

Divide batter evenly among the prepared pans. Bake 18 to 23 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pans on a wire rack 10 minutes. Remove the layers from the pans to cool completely on a wire rack.

To prepare the icing, combine the brown sugar, milk, butter, and salt in a large saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and add the confectioners’ sugar. If the icing is too thick, add a little milk. Stir in nuts, if desired. Spread over one cake layer. Top with second layer; ice top. Top with third layer, ice top.