Caramel-Iced Blackberry Jam Cake

Name: Caramel-Iced Blackberry Jam Cake
Prep time: 35 min
Total time: 1 h 30 min
Yield: 12
Ingredients: 4 c. all-purpose flour; 1 tsp. baking powder; 1 tsp. baking soda; 1 tsp. salt; 1 tsp. ground allspice; 1 tsp. ground cinnamon; 1 tsp. freshly grated nutmeg; 1 c. trans-fat free vegetable shortnening; 1 c. granulated sugar; 4 large eggs; 1 c. low-fat buttermilk; 1 c. chopped pecans; 1 c. raisins; 2 c. seedless blackberry jam; 1 c. seedless blackberry jam; 1/2 c. butter; 1 c. light brown sugar; 1/4 c. whole milk; 1 1/2 c. confectioners' sugar; 1 c. blackberries

By Paula DeenPublished: Oct 6, 2009

Yields:

Prep Time:

35 mins

Total Time:

1 hr 30 mins

Cal/Serv:

940

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Paula Deen bakes up this blackberry-jam spice cake adorned with a drizzle of caramel icing.

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Ingredients

Cake:

4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
1 tsp. ground allspice
1 tsp. ground cinnamon
1 tsp. freshly grated nutmeg
1 cup trans-fat free vegetable shortnening
1 cups granulated sugar
4 large eggs
1 cup low-fat buttermilk
1 cup chopped pecans
1 cup raisins
2 cups seedless blackberry jam

Filling and Icing:

1 cup seedless blackberry jam
1/2 cup butter
1 cup light brown sugar
1/4 cup whole milk
1 1/2 cups confectioners' sugar
1 cup blackberries

Directions

1. Step 1Prepare cake: Preheat oven to 350 degrees F. Grease two 10-in. round cake pans. Line bottoms of pans with parchment paper; grease parchment.
2. Step 2In large bowl, whisk flour, baking powder, baking soda, salt, allspice, cinnamon, and nutmeg. In another large bowl, with mixer on medium-high speed, beat shortening and granulated sugar 5 minutes or until mixture is pale and fluffy. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl occasionally with rubber spatula. With mixer on low speed, beat in flour mixture alternately with buttermilk, beginning and ending with flour mixture, just until blended. With rubber spatula, stir in pecans and raisins, then stir in 2 cups jam until well blended.
3. Step 3Divide batter evenly between prepared pans. Bake 50 minutes or until toothpick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Invert cakes onto racks, and remove and discard parchment. Cool completely on wire racks.
4. Step 4Prepare filling and icing: Transfer 1 cake to cake plate, bottom side up. Spread 1 cup jam evenly over top, leaving 1/4-in. rim around edge. Place other cake, bottom side up, over jam. In 2-quart saucepan, melt butter on medium. Stir in brown sugar and heat to boiling. Reduce heat to low, and cook 2 minutes, stirring constantly. Add milk, and heat to boiling on medium, stirring constantly. Transfer to large bowl. With mixer on medium-high speed, beat in confectioners' sugar until smooth. Immediately pour over cake and, with butter knife, nudge icing over edge to create thick drips. Let stand to set icing. To serve, garnish cake with blackberries.