1 cup unsalted butter
2 cup sugar
5 large eggs, beaten
3 cup flour plus 1 tbsp
1 1/2 tsp allspice
1 1/2 tsp cloves, ground
1/2 tsp cinnamon
1/4 tsp salt
1 cup buttermilk
1 tsp baking soda
1 cup raisins or dates, chopped
1 cup pecans, chopped
1 cup blackberry jam (seedless if ossible, )
1 icing:
3 cup light brown sugar
1 cup evaporated milk
1/2 cup unsalted butter
Directions
In a large bowl with an electric mixer, cream together the butter and
sugar until the mixture is light and fluffy. Add the eggs and combine
well.
Into a bowl, sift together 3 cups of flour, allspice, cloves,
cinnamon, and salt. In another bowl, combine the buttermilk and
baking soda. Add the flour mixture to the butter mixture in batches
alternating with the buttermilk mixture. Beat well after each
addition.
In a bowl, toss together the raisins, pecans, and 1 Tbsp flour. Stir
the mixture into the batter with the jam, stirring until well
combined.
Line the bottoms of 2 buttered 9-inch cake pans with wax paper and
butter the paper. Pour the batter into the pans and bake in the
middle of a preheated 325f oven for 40 minutes or until a tester
comes out clean. Let layers cool in the pans on a rack for 15
minutes, invert them onto the rack and let cool completely.
In a saucepan, combine the brown sugar, evap. milk, and butter. Cook
the mixture over mod-low heat, stirring, until the sugar is dissolved.
Continue to cook, undisturbed, washing down any sugar crystals that
form on the side of the pan, with a brush dipped in cold water, until
it registers 238f on a candy thermometer. Transfer the mixture to a
bowl, and beat until it is at spreading consistency. If the icing
gets too thick, dip the icing spatula in hot water.
Transfer one layer, bottom up to a cake plate. Frost top with the
icing and top it with the other layer, bottom side down. Frost the
top and sides with remaining icing.
a 1971 Gourmet Mag. favorite
Servings: 12 servings
Blackberry Jam Cake With Caramel Icing Recipe brought to you by Recipe Ideas
Categories: Blackberry; Cake; Candy; Dessert; Fruit
The History of Recipes
Recipes as an idea can be tracked far back into antiquity, at least as far back as the early Egyptians, and potentially, even further back. Having said that, generally, these old records were just very basic pictorial instructions for food preparation.
Interestingly, the most ancient recipe discovered so far, according to experts is a series of tablets in ancient Sumerian which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made those who drank it feel wonderful and blissful. Closer to modern times, there are two books dating from the 14th Century ; a recipe book called `Forme of Cury`, and another entitled `Curye on Inglish`. Although the titles sound familiar, they are nothing to do with the spicy food that we all know today, but instead descriptions of the types of food eaten by the rich. During the succeeding few centuries, the wealthy families of the West tried to offer the most exotic banquets, and because of this cooks and their recipe collections became highly prized. Even so, it was during the 1800s that cooking and cookery books became popular. The Famous Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, spent years to collating, testing, and writing down recipes for their fellow cooks to enjoy. Like it or not, the introduction of TV brought us celebrity TV chefs and the accompanying recipe books. And that neatly brings us to the present day and the invention of computers and the internet, allowing everybody to access massive numbers of recipes like those on this site. |
We hope you enjoy this Blackberry Jam Cake With Caramel Icing recipe.
