Kentucky Jam Layer Cake
This three layer cake is a classic Southern treat! With blackberry jam, warm spices, walnuts, and a caramel icing, it's a delightful special occasion dessert.
Ingredients
For the cake:
- 1 cup butter, softened (2 sticks)
- 2 cups sugar
- 5 eggs
- 1 cup seedless blackberry jam
- 3 cups sifted all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon ground cloves
- ½ teaspoon allspice
- 1 cup buttermilk
- 1 cup finely chopped nuts
- 1 cup chopped dates or raisins (optional)
For the caramel icing:
- 2 cups light brown sugar
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 3 tablespoons butter
- Dash of salt
- ⅔ cup heavy cream
- 1 teaspoon vanilla extract
Instructions
For the cake:
- Spray three 9-inch cake pans with cooking spray or grease with butter. Line each pan with parchment paper so the cakes come out easily.
- Preheat oven to 325°F.
- In a large bowl, cream together the butter and sugar with a hand mixer until light and fluffy.1 cup butter,, 2 cups sugar
- Add eggs, one at a time, beating well after each addition. Then, add the jam and beat to combine.5 eggs, 1 cup seedless blackberry jam
- In a medium bowl, whisk together the flour, baking soda, salt, ground cloves, and allspice.3 cups sifted all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon ground cloves, ½ teaspoon allspice
- Add half the flour mixture to the butter and sugar mixture and stir gently to combine. Add half the buttermilk and stir to combine.1 cup buttermilk
- Repeat with the remaining flour mixture and remaining buttermilk. Do not over mix.
- Stir in the nuts and raisins/dates, if using.1 cup finely chopped nuts, 1 cup chopped dates or raisins
- Divide the batter evenly between the cake pans. Bake for 35 minutes, or until a toothpick inserted into the center comes out with dry crumbs. `Cool completely.
For the caramel icing:
- Place all ingredients in a saucepan over medium heat. Bring to a boil, stirring occasionally.2 cups light brown sugar, 1 cup granulated sugar, 2 tablespoons light corn syrup, 3 tablespoons butter, Dash of salt, ⅔ cup heavy cream, 1 teaspoon vanilla extract
- Stop stirring and cook until the mixture reaches 235–240°F. This will take less than 5 minutes so keep a close eye on it.
- Remove from the heat and cool for 5 minutes.
- Beat the icing with a hand mixer until thick. This will take 3–5 minutes.
- Spread ⅓ of the caramel icing between the layers of the jam cake. The frosting will set quickly.
- Return the icing to the heat and let warm up until pourable, for about 30 seconds to 1 minute. Scrape down the sides and stir. Remove from the heat. Pour the remaining icing over the top of the cake, coaxing it down the sides as needed. It will set up fast, so pour slowly so you don’t have pools of frosting on one side but not the other.
- Let set for an hour before serving.
Notes
Don't have buttermilk? Pour 1 tablespoon of vinegar or lemon juice into a glass measuring cup, and fill up to the 1-cup line with milk.
Store any leftover cake in an airtight container. The caramel frosting will soften a bit (but tastes just as delicious).
You can freeze the cake for up to two months. Let it defrost overnight at room temperature before serving.
Nutrition
Calories: 633kcalCarbohydrates: 101gProtein: 6gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 100mgSodium: 198mgPotassium: 165mgFiber: 1gSugar: 78gVitamin A: 667IUVitamin C: 2mgCalcium: 75mgIron: 2mg
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