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Have you made Blackberry Jam Cake With Caramel Icing?
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Rating: 4.1/5 (31 votes cast)

Meal Type: Dessert
Prep Time:
Cooking Time:
Total Time:
Cook Method: Oven
Difficulty: Hard
Cuisine: American
     Serving Size: 12 - Change
Nutritional Facts
Servings Per Recipe: 12

Amount Per Serving
Calories 868
% Daily Value**
Total Fat 35g
Saturated Fat 18g
Unsaturated Fat 3g
Cholesterol 182mg
Sodium 314mg
Total Carbohydrate 131g
Dietary Fiber 3g
Sugars 95g
Protein 12g
Vitamin A  19%Vitamin C  7%
Calcium  18%Iron  11%
Potassium  13%Vitamin E  4%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Blackberry Jam Cake With Caramel Icing

Recipe Tags: Cake Recipes

Date Added: December 21, 2010
Simple delicious item and required very few minute to prepared it. You can make it by using simple gradient which is always available to you or easily brought from your nearest shop. So cook it


1 1/2 cups Unsalted Butter
1 teaspoon Baking Soda
2 cups Sugar
1 cup Raisin chopped
5 Eggs beaten
1 cup Pecan chopped
3 cups Flour
1 cup Blackberry Jam
1 1/2 teaspoons Allspice
1 1/2 teaspoons Cloves
1/2 teaspoon Cinnamon
3 cups Light Brown Sugar
1/4 teaspoon Salt
1 cup Evaporated Milk
1 cup Buttermilk
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1. 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.

2. Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and salt. In another bowl, combine the buttermilk and baking soda.

3. Add the flour mixture to the butter mixture in batches alternating with the buttermilk mixture. Beat well after each addition.

4. 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.

5. 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.

6. Let layers cool in the pans on a rack for 15 minutes, invert them onto the rack and let cool completely.

7. In a saucepan, combine the brown sugar, evap. milk, and butter.

8. 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.

9. 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.

10. Transfer one layer, bottom up to a cake plate.

11. Frost top with the icing and top it with the other layer, bottom side down. Frost the top and sides with remaining icing.

Comments on Blackberry Jam Cake With Caramel Icing Recipe:

Posted by a Visitor - November 29, 2009
Updated the ingredient listing.
Posted by a Visitor - November 29, 2009
Check ingredient list, you want CLOVES, not CLOVES of GARLIC !!!
Comment Here:
Dietary Notes:
This recipe is a good source of Vitamin A with 19% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Egg, Milk, Butter, Gluten, Garlic, Natural Sweeteners, Fructose Malabsorption, Pecan allergies.
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