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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Paul Puckett’s Blackberry Jam Cake Recipe

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This recipe for Paul Puckett’s Blackberry Jam Cake is from The Ledbetter Family Cookbook, 5th Edition, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 cup butter, softened
5 – 6 eggs, separated
1 teaspoon soda
1 ½ cups blackberry jam
1 cup chopped pecans or English walnuts
½ cup unsweetened cocoa
2 cups sugar
3 – 3 ½ cups flour
1 ¼ cups fresh buttermilk
1 ½ cups chopped raisins
1 teaspoon each ground cinnamon, allspice, cloves
1 teaspoon vanilla

Caramel Icing:
4 cups sugar
3 sticks butter, melted
2 cups buttermilk
2 level teaspoons soda
Candy thermometer
Directions:
Directions:
Cake:
Sift the flour on wax paper, to pick up air. Sift again, and add cocoa and spices as you sift. Place soda into buttermilk and stir. Cream butter, sugar, vanilla, and egg yolks. Beat by hand to add extra air. Add to the butter mixture alternating flour, buttermilk mixture, and beat by hand until mixed. Add jam, nuts, and chopped raisins and mix. Last of all, fold in the egg whites and mix by hand. Pour into two greased floured pans, and dust off. Bake at 325º until a toothpick comes out clean, about 45 minutes. It will not be brown.

Caramel Icing:
In a large heavy sauce pan, mix buttermilk and soda. Add sugar and butter. Start on medium heat, and let it cook. Stir and keep your eye on it, and cook until it reaches 238 degrees on the candy thermometer. Remove from heat. Beat until it thickens, usually at least 10 minutes.

 

 

 

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