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Categories:
butter sugar eggs buttermilk all-purpose flour baking soda cinnamon cloves blackberry jam walnuts vanilla sugar whipping cream butter blackberry jam raisins
Viewed: 111 - Published at: 6 years agoIngredients
- 1 c. Butter, (2 sticks), room temperature
- 2 c. Sugar
- 6 x Large eggs, room temperature
- 1 c. Buttermilk
- 4 c. All-purpose flour, sifted
- 1 tsp Baking soda
- 1/2 tsp Cinnamon
- 1/2 tsp Grnd cloves
- 1 c. Seedless blackberry jam
- 1 c. Walnuts, minced
- 1 tsp Vanilla
- 3 c. Sugar
- 1 c. Whipping cream
- 1/2 c. Butter, (1 stick)
- 1 c. Seedless blackberry jam
- 1 c. Raisins
Method
- FOR CAKE: Preheat oven to 350 degrees F. Grease and flour four 8-inch round cake pans.
- Cream butter with sugar in large bowl of electric mixer.
- Add in Large eggs 1 at a time, beating well after each addition.
- Fold in buttermilk.
- Combine flour, baking soda, cinnamon and cloves in another large bowl.
- Gradually add in to butter mix, beating till thoroughly incorporated.
- Stir in jam, nuts, and vanilla.
- Pour batter into prepared pans.
- Bake till tester inserted in centers comes out clean, about 30 min.
- Cold on racks.
- FOR GLAZE: Combine sugar, whipping cream, and butter in heavy large saucepan over medium heat.
- Stir till syrup reaches 240 degrees on candy thermometer (soft-ball stage).
- Remove from heat and stir in jam and raisins.
- Cold 30 min.
- TO ASSEMBLE: Even tops of cake layers with serrated knife.
- Transfer one layer to shallow-rimmed platter.
- Spoon some of glaze over top.
- Repeat with remaining layers and glaze, allowing glaze to drip down sides and form well around bottom of cake.
- Serve same day if possible.
