Fresh Blackberries in a Glass
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Blackberry Jam Cake
Satsuma Tea Room



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Blackberry Fruits and Leaves (Rubus), North America
Blackberry Fruits...
Wally Eberhart
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La Belle Cuisine


Blackberry Jam Cake
Satsuma Tea Room

Gourmet April 1996

For cake layers:
3 cups all-purpose flour
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon ground allspice
1 teaspoon freshly grated nutmeg
1/4 teaspoon salt
2 sticks (1 cup) margarine, softened
2 cups sugar
1 cup blackberry jam
4 large eggs, separated
1 teaspoon vanilla extract
1 cup well-shaken buttermilk

For caramel icing:
4 1/2 cups sugar
1/2 cup hot water
1 cup milk plus additional if necessary
1 stick (1/2 cup) margarine

Make cake layers: Preheat oven to 350 degrees F. and position racks
in upper and lower thirds of oven. Grease and flour three 9-inch cake
pans, knocking out excess flour. Onto a sheet of wax paper sift together
flour, baking soda, cinnamon, allspice, nutmeg, and salt. Sift mixture a
second time into a bowl and reserve. In another bowl with an electric
mixer beat together margarine and 1 1/2 cups sugar until light and fluffy
and beat in jam. Beat in yolks, 1 at a time, and beat in vanilla. Beat in
the flour mixture in batches alternately with buttermilk, beginning and
ending with dry ingredients, and beating after each addition until just combined.
In a large bowl with clean beaters beat whites until they just hold soft
peaks and beat in remaining 1/2 cup sugar in a slow stream, beating
until the whites just hold stiff peaks. Fold whites into batter gently but
thoroughly and divide batter among pans, smoothing tops. Bake cake
layers in oven (2 pans on top shelf and 1 on bottom shelf) 30 to 35
minutes, or until a tester comes out clean. Cool cake layers in pans
on racks 5 minutes and invert onto racks to cool completely.

Make caramel icing
: In a dry heavy 3- to 4-quart saucepan cook
1/2 cup sugar over moderate heat, stirring, until it begins to melt.
Cook sugar, stirring with a fork, until melted and cook, without stir-
ring, swirling pan, until a deep golden caramel. Remove pan from
heat and add water (caramel will bubble up). Return pan to heat and
simmer, stirring, just until caramel is dissolved. Stir in remaining 4
cups sugar and milk and boil mixture, without stirring, 2 1/2 minutes.
Add margarine and boil, without stirring, 3 minutes. Transfer mixture
to bowl of standing electric mixer and bet on low speed until it cools
to lukewarm, 20 to 30 minutes. Chill icing just until completely cool,
30 to 40 minutes, and beat until thick and creamy, adding additional
milk as necessary to reach desired consistency.
Assemble cake, spreading icing between layers and on top and side.

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