Southern Blackberry Jam Cake
Note from author Maddie Day Granny Rose's Southern Jam CakeI have adapted this recipe from one that mystery fan and blogger/reviewer Kathy Boone Reel kindly provided, courtesy of her mother. Adele makes the cake, and then Robbie makes a sheet version for a lunch special.
Ingredients
- 1 stick butter
- 1 cup sugar
- 2 eggs
- 2 tsp cocoa powder
- 2 tsp cinnamon
- 1 tsp cloves
- 1 tsp nutmeg
- 1 tsp baking soda
- 1½ cups flour
- ½ cup buttermilk
- 1 cup seedless blackberry jam
Caramel Frosting
- ½ cup butter
- 1 cup brown sugar (packed)
- ¼ cup milk
- 2 cups sifted confectioner's (powdered) sugar
- 1 tsp vanilla
Instructions
- Preheat oven to 350 degrees F.
- Butter and flour a 9" x 13" pan or two 9" cake pans.
- Cream butter and sugar, and then beat in eggs.
- Mix cocoa, spices, and baking soda into the flour.
- Alternately add the flour mixture and the buttermilk to the dry ingredients in three portions, mixing well after each addition.
- Fold in the preserves.
- Bake at 350 degrees for half an hour or until a toothpick inserted in the middle comes out clean.
- Cool and frost with Caramel Frosting.
Caramel Frosting
- Melt butter in a saucepan.
- Stir in brown sugar.
- Add the milk and continue stirring until it comes to a boil.
- Remove from heat and cool to lukewarm.
- Add the powdered sugar and vanilla while beating with a mixer on low speed.
- Beat on high speed until right spreading consistency.
- If it gets too hard, add a few drops of hot water. If not hard enough, add more powdered sugar.
- If making a layer cake, frost the bottom half and then the entire cake.