Spice and fruit and caramel cakes all rolled into one. This cake brings in a lot of money at a bake sale.
If all you have in the cupboard is pumpkin-pie spice, use that instead of the individual spices.
Recipe information
Yield
makes 1 (9-inch) layer cake
Ingredients
Cake
Blackberry Caramel Icing
Preparation
Make the Cake
Step 1
Heat the oven to 350°F.
Step 2
In a medium bowl, sift together the flour, baking soda, allspice, cloves, cinnamon, nutmeg, and salt.
Step 3
In a separate bowl, beat the butter with an electric mixer. Gradually add the granulated sugar and beat until light and fluffy. Beat in the jam and eggs. Add the flour mixture alternately with the buttermilk, beating until smooth after each addition. Stir in the pecans. Pour the batter into 3 greased and floured 9-inch cake pans and bake for 20 to 25 minutes or until a pick inserted in the center comes out clean. Transfer the pans to a wire rack. Let the cake cool in the pans for 5 minutes, then turn out onto a wire rack to cool completely.
Make the Icing
Step 4
In a saucepan over medium heat, melt 4 tablespoons of the butter and add the brown sugar. Stir until the sugar dissolves. Bring to a boil over medium heat; remove the pan from the heat. Whisk in the cream and blackberry jam until well blended. Transfer to a heat-resistant bowl. Set aside to cool to room temperature, stirring occasionally.
Step 5
Meanwhile, put the remaining 6 tablespoons butter and the cream cheese in a large bowl. Beat with an electric mixer on medium-high speed until smooth. Beat in the vanilla and salt. With the mixer running, slowly pour in the cooled brown-sugar mixture; beat until smooth. Add the confectioners’ sugar gradually, beating well after each addition until completely smooth. Chill slightly for a firmer texture, stirring occasionally.
Step 6
Place one cake layer on a serving platter. Spread with some of the icing. Repeat with the second and third layers, icing the top of the cake, too. Arrange the blackberries on top.
