Cake Batter
- 1 cup (2 sticks) salted butter
- 2 cups granulated sugar
- 3 large eggs
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 cup Sallies Greatest Blackberry Spice and Sage Jam
- 3 1/2 cups all-purpose flour
- 1 teaspoon ground cloves
- 1 teaspoon ground allspice
- 1 teaspoon ground cinnamon
- 1 cup chopped walnuts
Caramel Icing
- 10 tablespoons salted butter
- 1 1/4 cups packed light brown sugar
- 1/3 cup plus 1 tablespoon milk
- 2 1/2 cups powdered sugar
- Walnuts or pecans for garnish
Instructions
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Preheat oven to 325 degrees. Spray two 9-inch cake pans with baking spray and line the bottoms with parchment paper.
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Using an electric mixer, beat the butter and sugar together until light and creamy for 3 to 5 minutes.
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Beat in eggs one at a time, scraping down sides of the bowl in between additions.
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Add the buttermilk, baking soda and jam and beat until incorporated.
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Whisk together flour, cloves, allspice, and cinnamon. Add to butter mixture in batches, beating just until combined. Stir in walnuts.
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Divide batter evenly between the two cake pans. Bake for 40 to 50 minutes or until they feel firm when pressed down on. Let cool in pans for 10 minutes and then turn them out on a wire rack to cool completely.
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Prepare caramel : In a medium saucepan, melt the butter. Add brown sugar, bring mixture to a boil and simmer, stirring constantly for 2 minutes.
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Stir milk in and transfer mixture to a mixing bowl. Use electric mixer to beat mixture while gradually adding powdered sugar.
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Place bottom cake layer on a cake stand or serving platter. Gradually pour about half the icing on top. You want the icing to have cooled enough so that it all doesn't run off the sides. Let the icing set up some and then place second layer on top.
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Pour remaining icing on the top layer. Decorate with walnuts or pecans if desired.
Notes
For best results, have your eggs, jam, and buttermilk at room temperature.