A wonderful spice filled cake that is beautiful at sunset!
A slice of love!
I have to say that this week’s cake journey was a real eye opener. I actually baked this week in a commercial kitchen with an actual baker. Oh my goodness, I really don’t know anything about baking! Donna is a friend of mine who owns and operates Big Nanny’s Soft Biscotti and to bake in her kitchen was a real treat. I did both a cake and cookies and we laughed a whole lot. I really thought that I was prepared, but low and behold, I had forgotten quite a few things and really didn’t know much about working in a commercial kitchen. The two biggest highlights were one, using a commercial mixer, and two, having someone to bake with! Thanks Donna, and I can’t wait for next week. On to the cake….this cake would really not be a good choice for a wedding cake, but it would be perfect for an afternoon with the girls get together, served with coffee or tea. The frosting is very dense and delicious, but the cake would be wonderful just sprinkled with a layer of powdered sugar. It is a southern recipe, and tastes just like I think that hospitality should taste like, comforting, warm, and inviting! Great for welcoming someone to the neighborhood.
For The Cake:
1 cup butter, softened
2 cups sugar
3 egg yolks
2 egg yolks
1 cup blackberry jam
1 teaspoon baking soda
3 cups all-purpose flour
1 teaspoon nutmeg
1 teaspoon ground cloves
2 teaspoons cinnamon
1 teaspoon allspice
1 cup buttermilk
1 cup chopped pecans (I didn’t add the nuts)
For The Icing:
1/2 cup butter, melted
1 cup brown sugar
1/4 cup milk
1 3/4 to 2 cups powdered sugar
For The Cake:
1. Grease and flour two 8″ cake pans.
2. Cream the butter and sugar in a large mixing bowl.
3. Beat the egg yolks and eggs in a separate bowl and then stir into the creamed butter and sugar.
4. Add the jam.
5. Sift together the baking soda, flour and spices in a separate bowl. Add to the creamed mixture, alternately, with the buttermilk.
6. Add the pecans if using.
7. Divide evenly between your pans and bake at 350 degrees for 30 minutes or until cake springs back when touched.
8. Remove from the oven and let cool a bit before turning them out onto a cooling rack. Always cool completely before frosting.
For The Frosting:
1. Combine the melted butter and brown sugar in a saucepan and boil over a low heat for 2 minutes.
2. Stir in the milk and bring to a boil.
3. Remove from the heat and cool.
4. Add the powdered sugar and beat well.
5. You are now ready to frost. A quick note, the frosting is a bit thin, but trust me, it firms up very quickly so when you are frosting, work quickly.