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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 16 |
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This cake is great the day you make it but even better if you let it sit in the fridge for 24 hours. This recipe came from Bernice Stahl. Ingredients:
3 cups self-rising flour |
1 teaspoon ground cinnamon |
1 teaspoon ground nutmeg |
1 teaspoon ground cloves |
1 teaspoon ground allspice |
2 cups granulated sugar |
1 cup butter, softened |
1 cup blackberry jam |
1 cup raspberry jam |
4 eggs |
1 cup milk |
1 teaspoon vanilla extract |
1 cup chopped nuts (optional) |
2 cups packed light brown sugar |
1/2 cup milk |
8 teaspoons butter |
1/8 teaspoon salt |
4 cups confectioners' sugar |
1 cup chopped nuts (optional) |
Directions:
1. Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
2. To prepare the cake, sift the flour and spices into a large mixing bowl. Stir in the sugar. Using a mixer at medium speed, beat the butter, jams, eggs, milk, and vanilla until smooth, 2 minutes. Stir in the nuts, if desired.
3. Divide batter evenly among the prepared pans. Bake 18 to 23 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pans on a wire rack 10 minutes. Remove the layers from the pans to cool completely on a wire rack.
4. To prepare the icing, combine the brown sugar, milk, butter, and salt in a large saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and add the confectioners’ sugar. If the icing is too thick, add a little milk. Stir in nuts, if desired. Spread over one cake layer. Top with second layer; ice top. Top with third layer, ice top.
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