Blackberry Jam Cake(Phelps)

* Exported from MasterCook *

BLACKBERRY JAM CAKE (PHELPS)

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cakes

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----JUDI M. PHELPS-----
1 c Butter -- (2 sticks), room
-temperature
2 c Sugar
6 Eggs -- room temperature
1 c Buttermilk
4 c All-purpose flour -- sifted
1 t Baking soda
1/2 ts Cinnamon
1/2 ts Ground cloves
1 c Seedless blackberry jam
1 c Walnuts -- chopped
1 t Vanilla
-----GLAZE-----
3 c Sugar
1 c Whipping cream
1/2 c Butter -- (1 stick)
1 c Seedless blackberry jam
1 c Raisins

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 eggs 1 at a
time, beating well after each addition. Mix in
buttermilk. Combine flour, baking soda, cinnamon and
cloves in another large bowl. Gradually add to butter
mixture, beating until thoroughly incorporated. Stir
in jam, nuts, and vanilla. Pour batter into prepared
pans. Bake until tester inserted in centers comes out
clean, about 30 minutes. Cool on racks.

FOR GLAZE: Combine sugar, whipping cream, and butter
in heavy large saucepan over medium heat. Stir until
syrup reaches 240 degrees on candy thermometer
(soft-ball stage). Remove from heat and stir in jam
and raisins. Cool 30 minutes.

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.

Shared and MM by Judi M. Phelps. Internet:
jphelps@shell.portal.com or juphelps@delphi.com



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