Blackberry Jam Cake

Name: Blackberry Jam Cake
Yield: Serves 10 to 12
Ingredients: 2 teaspoons, ground cinnamon; 1/4 teaspoon, ground allspice; 1/8 teaspoon, ground cloves; 3/4 cup, blackberry jam, seedless; 1 cup, buttermilk, room temperature; 3 tablespoons, water; 1 teaspoon, vanilla extract; 3 cups (15 ounces), all-purpose flour; 1 tablespoon, baking powder; 3/4 teaspoon, salt; 20 tablespoons, unsalted butter, softened (2 1/2 sticks); 1 1/3 cups (9⅓ ounces), granulated sugar; 1/2 cup packed (3½ ounces), light brown sugar; 4 , large eggs, room temperature; 1½ cups packed (10½ ounces), dark brown sugar; ¼ cup (1¼ ounces), all-purpose flour; 3 tablespoons, cornstarch; ½ teaspoon, salt; ¼ teaspoon, baking soda; 1½ cups, whole milk; 2 teaspoons, vanilla extract; 24 tablespoons (3 sticks), unsalted butter, cut into 24 pieces and softened; ¼ cup, seedless blackberry jam; 1 1/2 cups, walnuts or pecans, toasted and chopped (optional)

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Appears in Cook's Country October/November 2010

Desserts or Baked Goods

Few Americans know the wonders of blackberry jam cake. That needs to change.

SERVES10 to 12

TIME2 hours, plus 1 hour cooling and 30 minutes chilling

WHY THIS RECIPE WORKS

Blackberry Jam Cake is a close kin to spice cake and applesauce cake that gets its sweetness from jam stirred directly into the batter, sometimes along with raisins and black walnuts. Some recipes contained more spices than any one cake can...

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