Kentucky jam cake is a spice cake with blackberry jam, frosted with caramel frosting. My mother used to make it for my dad. It was his favorite dessert!
- 8 ounces (1 cup) butter, softened
- 1 1/2 cups sugar
- 1/4 cup honey
- 5 eggs
- 3 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1 cup buttermilk
- 1 cup seedless blackberry jam
- 1 cup chopped pecans
- 1 cup chopped raisins or dates
Cream butter and sugar until light. Blend in honey.Add eggs, one at a time, beating well after each addition.Combine flour, soda, salt, and spices in a separate bowl; add to the first mixture alternately with buttermilk; beating well after each addition.Blend in the jam, chopped pecans, and raisins or dates. Pour into 3 round greased and floured 8 to 9-inch cake pans. Bake at 325 degrees for 35 to 40 minutes, or until a cake tester or wooden pick comes out clean when inserted in center. Cool in pans on racks for 15 minutes. Carefully invert onto racks to cool completely.
- 3 cups packed light brown sugar
- 2 tablespoons honey
- 3 tablespoons butter
- dash of salt
- 3/4 cup cream
- 1 teaspoon vanilla
In large saucepan,combine ingredients and mix well to blend. Bring to a boil; cover and cook 3 minutes. Uncover and cook to 238° on candy thermometer or until soft ball forms when dropped in cold water. Cool for 3 minutes. Beat until thick and spreadable. It should begin to lose its glossiness.Spread on layers and over sides of cake.
As you frost the cake, the frosting might become too stiff. Add a little hot water whenever necessary to make it spreadable. Dip the spatula in hot water to smooth frosting out if needed.
Makes enough to frost 2 to 3 layers.