1 CUP BUTTER
1 CUP WHITE SUGAR
1 CUP BROWN SUGAR
1 CUP BUTTERMILK
1 TSP SODA
3 CUPS FLOUR
2 TSP CINNAMON
1 TSP NUTMEG
1 TSP ALLSPICE
1 TSP VANILLA
2 CUPS BLACKBERRY JAM
1 CUP CHOPPED NUTS
1/3 CUP BOURBON (OPTIONAL)
CREAM BUTTER WITH SUGARS
ADD SODA TO BUTTER MILK AND LET SET UNTIL READY TO USE
SIFT ALL DRY INGREDIENTS
ADD EGGS TO CREAMED MIXTURE
ALTERNATE MILK WITH DRY INGREDIENTS AND THEN ADD JAM AND BOURBON
ADD NUTS AND VANILLA
BAKE AT 350 IN 3-9 IN. ROUND CAKE PANS FOR 35 MINUTES
REDUCE HEAT TO 325 AND BAKE FOR 25 MINUTES
CHECK THIS CAKE OFTEN - TOUCH TOP AND IS DONE WHEN TOUCH DOES NOT LEAVE AN INDENTATION - LET COOL IN PANS AND TURN OUT
Caramel icing is a must for blackberry jam cake; however, it is very difficult to make because it’s so hard it can’t be spread or so runny it drips off the cake. With this recipe, you won’t have that problem.
Note: This recipe is for a two-layer cake. If you are making a three-layer cake, like some blackberry jam cakes, you will pretty much have to double the recipe.
1 cup brown sugar (packed)
1 stick butter
Cook sugar and butter over low heat for 2 minutes, stirring constantly
¼ cup evaporated milk
Bring to boil – keep on low heat
Add 1-3/4 cup confectioner’s sugar
Mix thoroughly and spread between cake layers and on top and sides.
Bacon Beer Cheese Soup with Chicken
Tyler admitted when he shared this photo with fans that he was a bigger kid. In fact, that might be the only reliable clue, as he looks nothing like he did in this photo from the late ’90s.