A favorite from youth and living in a small town. This recipe is decadent with blackberry jam, caramel sauce, cream cheese frosting and pecans.
1 C butter
2 C sugar
1 C blackberry jam
3 C flour
1 t baking soda
1/2 t salt
1/2 t cloves
1/2 t allspice
1 C buttermilk
1C pecans coarse chop
Optional 1 C raisins
12 ounces of cream cheese softened
8 T butter softened
1/2 C good caramel sauce
1 t vanilla
3-4 C confectioners sugar
1/2 C whole pecans
Oven temperature 325º 3 – 8″ circular baking pans sprayed with Pam Baking®*
In medium bowl combine dry ingredients and set aside.
Cream butter and sugar in stand mixer. Add eggs 1 at a time until well mixed. Add flour mixture and buttermilk alternately until all are combined. Remove bowl from stand mixer and stir in jam and pecans.
Divide dough between three prepared cake pans and bake for about 35 minutes or until inserted cake tester comes out dough free. Rest the cakes 5-10 minutes before removing them from baking pans to rack. Cool and frost
In large bowl using hand mixer whip butter and cream cheese until fluffy then add Carmel and vanilla. Beat in confectioners sugar until frosting is creamy and spreadable. Fost cake and decorate top with pecans.
* Pam baking spray is convenient in place of it grease and flour the cake pans.
I like the tanginess of cream cheese frosting. A traditional Carmel frosting is usually used in frosting this cake.