Kentucky jam cake

[2sdae]

This is a spice cake with blackberry jam, frosted with caramel icing traditionally or cream cheese icing on occasion...but not usually in ky!

INGREDIENTS:
8 ounces (1 cup) butter, softened
2 cups sugar
5 eggs 3 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon ground cloves
1 teaspoon ground allspice
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 cup buttermilk
1 cup seedless blackberry jam
1 cup chopped pecans
1 cup chopped raisins or dates

PREPARATION:
Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition.
Combine flour, soda, salt, and spices in a separate bowl; add to the first mixture alternately with buttermilk; beating well after each addition.
Blend in the jam, chopped pecans, and raisins or dates. Pour into 3 round greased and floured 8 to 9-inch cake pans. Bake at 325 degrees for 35 to 40 minutes, or until a cake tester or wooden pick comes out clean when inserted in center.

Cool in pans on racks for 15 minutes. Carefully invert onto racks to cool completely.

CARAMEL FROSTING:

INGREDIENTS:
3 cups packed light brown sugar
2 tablespoons corn syrup
3 tablespoons butter
dash of salt
3/4 cup cream
1 teaspoon vanilla

PREPARATION:
In large saucepan,combine ingredients and mix well to blend. Bring to a boil; cover and cook 3 minutes. Uncover and cook to 238° on candy thermometer or until soft ball forms when dropped in cold water. Cool for 3 minutes. Beat until thick and spreadable. It should begin to lose its glossiness.

Spread on layers and over sides of cake.As you frost the cake, the frosting might become too stiff. Add a little hot water whenever necessary to make it spreadable. Dip knife or spatula in hot water to smooth frosting out if needed.Makes enough for 2 to 3 layers.