Ingredients: |
Ingredients: 3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
5 large eggs, room temperature
1 teaspoon vanilla extract
1 cup buttermilk
2 cups blackberry jelly (or grape jelly, if preferred)
1 teaspoon cinnamon (optional, stirred into the jelly)
1 cup (2 sticks) butter
2 cups light brown sugar
1/2 cup evaporated milk
3 1/2-4 cups powdered sugar, sifted
1 teaspoon vanilla extract
Pinch of salt
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Directions: |
Directions:Preheat the oven to 350°F (175°C).
Grease and flour three 9-inch cake pans.
In a bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves.
In a large bowl, cream the butter and sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition.
Mix in the vanilla.
Alternate adding the flour mixture and buttermilk, beginning and ending with the flour.
Divide the batter evenly among the prepared pans.
Bake for 22-28 minutes, or until a toothpick inserted in the center comes out clean.
Cool completely.
Make the Frosting: Melt the butter in a saucepan.
Stir in the brown sugar and evaporated milk.
Bring to a gentle boil and cook for about 2 minutes, stirring constantly.
Remove from the heat.
Gradually beat in the powdered sugar, vanilla, and a pinch of salt until smooth and spreadable.
Assemble the Cake: Place the first cake layer on a serving plate.
Spread a generous layer of blackberry jelly over the top.
Add the second layer and repeat.
Add the final layer.
Frost the top and sides with the warm caramel frosting before it begins to set. |
Personal
Notes: |
Personal
Notes: A treasured family recipe passed down with love, perfect for holidays, Sunday dinners, and family reunions. Makes: One 3-layer, 9-inch cake (12-16 servings).
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This recipe for Grandma's Jelly Cake with Love is from