SOUTHERN BLACKBERRY JAM CAKE RECIPES

Steps:

• Preheat oven to 350°F. Spray 3 (9-inch) round cake pans with cooking spray; line bottoms with parchment paper.
• Prepare the Cake Layers: Whisk together first 7 ingredients in a large bowl; set aside.
• Place sugar and eggs in bowl of a heavy-duty stand mixer fitted with whisk attachment; beat on medium speed until thick and smooth, 3 minutes. Change to paddle attachment. Add oil, jam, and vanilla extract; beat until combined, 1 minute.
• Add half of the flour mixture to jam mixture; beat on low speed until just combined, 20 to 45 seconds. Add buttermilk; beat on low speed until just combined. Add remaining flour mixture; beat on low speed until smooth and combined, about 30 seconds. Fold in nuts and raisins; divide evenly among prepared pans.
• Bake in preheated oven until edges of cake layers are just starting to pull from sides of pans and a wooden pick inserted in center comes out clean, 35 to 40 minutes, rotating pans from top to bottom rack halfway through baking. Press gently on top of layers to flatten any doming; cool in pans 10 minutes. Remove from pans to wire racks; cool completely, about 1 hour.
• Prepare the Frosting: Place cream cheese and sugar in bowl of a heavy-duty stand mixer fitted with whisk attachment; beat on medium-low speed until combined. Add caramel topping; beat until smooth, 1 to 2 minutes. With mixer running, slowly pour in cream and add salt. Beat on medium speed until thick and smooth, 3 to 4 minutes. (Mixture will look runny at first but will thicken as the cream is whipped.)
• Transfer about two-thirds of the frosting to a piping bag. Place 1 cake layer on a serving plate. Pipe frosting on top of layer, using a circular motion and starting from the outside and gradually moving to the center. Repeat process with remaining layers. Cover sides with remaining frosting. (Drag the back of a spoon in a side-to-side motion across the frosting for a textured look.) Garnish cake with nuts and blackberries.

Steps:

• 1. HEAT oven to 350°F. Coat 10-inch fluted tube pan generously with no-stick cooking spray. Dust with flour.
• 2. BEAT butter and sugar in large bowl with mixer on high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in jam.
• 3. STIR flour, baking soda, cinnamon, cloves, allspice, nutmeg and salt in medium bowl until well blended. Add to batter alternately with buttermilk, mixing just until blended after each addition. Stir in nuts. Spread evenly in prepared pan.
• 4. BAKE 50 to 55 minutes or until toothpick inserted near center comes out clean. Cool in pan 15 minutes. Remove from pan to wire rack to cool completely.
• 5. For Frosting: MELT butter in small saucepan. Whisk in brown sugar and buttermilk. Bring to a boil over medium heat. Boil 1 minute, stirring constantly. Remove from heat. Whisk in powdered sugar and vanilla until smooth. Spoon over cooled cake.