Blackberry jam cake(phelps)

 
                        BLACKBERRY JAM CAKE (PHELPS)
 
 Recipe By     : 
 Serving Size  : 8    Preparation Time :0:00
 Categories    : Cakes
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         -----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       t            Baking soda
      1/2   ts           Cinnamon
      1/2   ts           Ground cloves
    1       c            Seedless blackberry jam
    1       c            Walnuts -- chopped
    1       t            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
  
 
 
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