Ingredients Jump to Instructions ↓

  1. 3/4 cup butter, melted and browned

  2. 1 cup sugar

  3. 3 eggs

  4. 1 - 10 or 12 oz. jar of seedless black raspberry or blackberry jam

  5. 1 tsp. vanilla

  6. 2 1/2 cups flour

  7. 1 tsp. baking soda

  8. 1 tsp. cinnamon

  9. 1 tsp. cloves

  10. 1 tsp. nutmeg

  11. 1 tsp. allspice

  12. 3/4 cup buttermilk CARAMEL ICING:

  13. 2 Tbsp. butter

  14. 1/2 cup firmly packed brown sugar

  15. 3 Tbsp. milk

  16. 1 3/4 cups powdered sugar, sifted

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees and grease and flour a tube or bundt cake pan (I use Bakers Joy spray). Combine the melted and browned butter with sugar, eggs and vanila and beat until well mixed and light; fold in the jam. Combine the dry ingredients and add them to the batter with the buttermilk, stirring just enough to blend until smooth. Spoon the batter into the prepared pan and bake at 350 degrees for 50 minutes or until a toothpick comes out clean, when inserted near center of cake. Cool in the pan for 10 minutes and remove from the pan, onto a wire rack, cooling completely. If icing the cake, melt the butter in a saucepan. Stir in the brown sugar and cook, stirring constantly until the mixture boils; remove from heat. Cool for 5 minutes, then stir in the milk and powdered sugar until smooth. Forst the cake.


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