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Blackberry Fruits...
Wally Eberhart
Buy This at Allposters.com
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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