BLACKBERRY JAM CAKE WITH WALNUTS AND CARAMEL ICING

By gaster16

Ingredients

• Cake:
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground cardamom
• 1/2 teaspoon ground cloves
• 1/2 teaspoon salt
• 2 sticks unsalted butter at room temperature
• 2 cups packed golden brown sugar
• 6 large eggs
• 1 cup seedless blackberry jam
• 3/4 cup buttermilk
• 1 cup walnut pieces toasted and chopped
• Icing:
• 1-1/2 cups packed dark brown sugar
• 1 cup evaporated milk
• 1-1/2 sticks unsalted butter at room temperature
• 1-1/2 tablespoons mild flavored molasses (light)
• 1/4 teaspoon salt
• 6-1/3 cups powdered sugar
• 1-1/2 teaspoons vanilla extract

Preparation

Step 1

Cake: 3 cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground cardamom, 1/2 teaspoon ground cloves, 1/2 teaspoon salt, 2 sticks unsalted butter at room temperature, 2 cups packed golden brown sugar, 6 large eggs, 1 cup seedless blackberry jam, 3/4 cup buttermilk, 1 cup walnut pieces toasted and chopped.

Preheat oven to 325 degrees. Butter and flour two 9” cake pans. Sift first 6 ingredients into medium bowl. Using mixer beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs, 1 at a time. Beat in jam. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in walnuts. Divide batter between prepared pans.

Bake cakes until tester inserted in center comes out clean, about 45 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides to loosen . Turn cakes out onto racks and cool completely.

Icing:

Combine brown sugar, evaporated milk, butter, molasses and salt in heavy saucepan. Whisk over medium-low heat until blended and smooth. Transfer mixture to large bowl. Cool to lukewarm, whisking occasionally, about 15 minutes. Working in batches, sift powdered sugar into mixture, beating until smooth after each addition. Beat in vanilla extract. Cover and refrigerate icing until firm enough to spread about 30 minutes. Frost cake layers and top and sides.