Recipe - Blackberry Jam Cake With Caramel Icing

1 cup Unsalted butter
2 cup Sugar
5 lg Eggs, beaten
3 cup Flour plus 1 tbsp
1 One half teaspoon Allspice
1 One half teaspoon Cloves, ground
One half teaspoon Cinnamon
One fourth teaspoon Salt
1 cup Buttermilk
1 teaspoon Baking soda
1 cup Raisins or dates, chopped
1 cup Pecans, chopped
1 cup Blackberry jam (seedless if
ossible)
Icing:
3 cup Light brown sugar
1 cup Evaporated milk
One half cup Unsalted butter

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.

Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and
salt. In another bowl, combine the buttermilk and baking soda. Add the
flour mixture to the butter mixture in batches alternating with the
buttermilk mixture. Beat well after each addition.

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.

Line the bottoms of 2 buttered 9inch 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. Let
layers cool in the pans on a rack for 15 minutes, invert them onto the rack
and let cool completely.

In a saucepan, combine the brown sugar, evap. milk, and butter. Cook the
mixture over modlow 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. 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.

Transfer one layer, bottom up to a cake plate. Frost top with the icing
and top it with the other layer, bottom side down. Frost the top and sides
with remaining icing.

a 1971 Gourmet Mag. favorite