JUDI M. PHELPS
1 c Butter; (2 sticks), room
-temperature
2 c Sugar
6 Eggs; room temperature
1 c Buttermilk
4 c All-purpose flour; sifted
1 ts Baking soda
1/2 ts Cinnamon
1/2 ts Ground cloves
1 c Seedless blackberry jam
1 c Walnuts; chopped
1 ts Vanilla
-GLAZE-
3 c Sugar
1 c Whipping cream
1/2 c Butter; (1 stick)
1 c Seedless blackberry jam
1 c Raisins
FOR CAKE: Preheat oven to 350 degrees F. Grease and flour four 8-inch
round cake pans. Cream butter with sugar in large bowl of electric mixer.
Add eggs 1 at a time, beating well after each addition. Mix in buttermilk.
Combine flour, baking soda, cinnamon and cloves in another large bowl.
Gradually add to butter mixture, beating until thoroughly incorporated.
Stir in jam, nuts, and vanilla. Pour batter into prepared pans. Bake until
tester inserted in centers comes out clean, about 30 minutes. Cool on
racks.
FOR GLAZE: Combine sugar, whipping cream, and butter in heavy large
saucepan over medium heat. Stir until syrup reaches 240 degrees on candy
thermometer (soft-ball stage). Remove from heat and stir in jam and
raisins. Cool 30 minutes.
TO ASSEMBLE: Even tops of cake layers with serrated knife. Transfer one
layer to shallow-rimmed platter. Spoon some of glaze over top. Repeat with
remaining layers and glaze, allowing glaze to drip down sides and form well
around bottom of cake. Serve same day if possible.
Shared and MM by Judi M. Phelps. Internet: jphelps@shell.portal.com or
juphelps@delphi.com
From
Yields
8 Servings