Mamies Blackberry Cake With Caramel Icing Recipes

BLACKBERRY JAM CAKE WITH CARAMEL ICING

Steps:

• 1. Preheat the oven to 325 degrees F. Butter and flour a large tube pan, or use a flour based baking spray such as Baker's Joy. Set the pan aside.
• 2. Separate the eggs, putting the yolks and whites in different mixing bowls. In another large bowl, mix together the flour, baking soda, salt, cinnamon, and nutmeg. In a small bowl, mix ½ cup of the flour mixture with the walnuts and raisins.
• 3. Add the brown sugar, butter, and blackberry jam to the egg yolks, and stir together thoroughly. Stir in the buttermilk. Add the flour mixture. Beat the egg whites until they turn white but are loose and runny, not too "airy." Fold the egg whites into the batter. Then mix the nuts and raisins into final mixture blending only enough so that they are equally distributed in the batter.
• 4. Pour the batter into the tube pan and bake for 1 ½ to 2 hours. When a toothpick inserted in the center comes out clean, it's done.
• 5. Remove the pan from the oven and let the cake cool for about 10 minutes in the pan. Then loosen the cake from the sides of the pan by running a knife around the edge. Invert a cake plate over the pan, and invert the two together. Lift off the tube pan.
• 6. Caramel Icing: 8 tablespoons butter, softened 1/2 cup heavy cream 2 cups dark brown sugar, packed Mix all the ingredients together in a saucepan and cook over medium heat until the sugar has dissolved and the icing is well blended. Remove from the heat and drizzle over cake while still warm. You can make the icing as thick as you like.

BLACKBERRY JAM CAKE WITH CARAMEL ICING

Steps:

• Soak the raisins in the whisky for at least 30 minutes or overnight.
• Preheat the oven to 325 degrees. Grease a 10-inch bundt pan and coat with the bread crumbs.
• Cream the butter in a mixing bowl. Add the sugar and beat until light and fluffy. Beat in the eggs, one at a time.
• Sift together the flour, baking soda, cinnamon, cloves, allspice and cocoa and set aside. Combine the buttermilk and vanilla. Fold the flour mixture into the butter mixture, alternating with the buttermilk mixture in these proportions: 1/3 flour mixture, 1/2 buttermilk, 1/3 flour mixture, remaining buttermilk, remaining flour mixture. Do not beat.
• Drain the raisins and fold them into the batter along with the jam and walnuts. Pour into the prepared pan and bake for 60 to 70 minutes, or until the cake is firm and bounces back in the center. Cool for 5 minutes, then unmold onto a rack.
• To make the icing: Melt the butter in a saucepan over medium heat. Stir in the brown sugar and continue stirring for 2 minutes. Slowly pour in the milk and bring the mixture to a boil. Remove from the heat and stir in the vanilla and confectioners' sugar. Beat until creamy and smooth. Thin with a little milk or whisky, if needed. Drizzle over the warm cake.