Blackberry Jam Cake by frick

[BakerAunt]

Blackberry Jam Cake
Submitted by frick on August 28, 2008 at 4:22 pm

Source: Originally from 1977 Gourmet
Reader recipe submitted by Marlene Taber Saposnik, Atlanta, GA

(I love how these recipes get handed down through the years!)

Note: This recipe has no salt; it is important to NOT use unsalted butter unless you know how to determine the amount of salt needed. Do not make this recipe without salt. Other jams and preserves may be substituted for blackberry.

Preheat oven to 350 F; butter and flour three 9" round cake pans.

Sift together:
4 cups flour
2 tsp. cinnamon
2 tsp. allspice
2 tsp. cloves
2 tsp. nutmeg

Cream together:
3 sticks butter
2 cups sugar
6 eggs, lightly beaten
2 cups seedless blackberry jam

Beat the flour mixture into the creamed mixture alternately with:
1½ C buttermilk, mixed with:
2 t. baking soda

Pour into 3 buttered and floured 9” round pans; bake at 350 for 35 min.

Topping/Frosting
In a large saucepan, combine:
2 cups sugar
2 cups firmly packed brown sugar
1 ½ cups light cream
1 stick butter
2 egg yolks

In a large saucepan, cook over moderate heat, stirring and washing down any sugar crystals clinging to the sides of the pan with a brush dipped in cold water, until the sugar is dissolved. Bring the mixture to a boil, stirring, and cook it over moderate heat, stirring, for 10 minutes, or until it is thickened.

Remove the pan from the heat; stir in 1 cup coarsely chopped walnuts and ½ t. vanilla, and let cool to spreading consistency. Top first layer with 1 cup topping, 1 cup for second layer, and remainder on top and sides of cake.

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