Blackberry Jam Cake with Caramel Icing

From the Kentucky Department of Parks

February 15, 2018

Ingredients

  • 2 cups white sugar
  • 3/4 cup solid vegetable shortening
  • 2 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon baking soda
  • 3 1/2 cups all-purpose flour
  • 2 cups blackberries, drained
  • 3 cups packed brown sugar
  • 1 cup evaporated milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract

Instructions

Preheat oven to 325 degrees. Grease a 9x13-inch baking dish.

Beat white sugar and shortening together in a bowl using an electric mixer until creamy; add eggs and mix well. Mix cinnamon, cloves, and vanilla extract into creamed butter mixture.

Whisk buttermilk and baking soda together in a separate bowl; stir into creamed butter mixture until thoroughly mixed. Slowly stir flour into butter-buttermilk mixture until batter is smooth; fold in blackberries. Pour batter into the prepared baking dish.

Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Cool in the pan for 10 minutes before removing to a serving plate.

Combine brown sugar, evaporated milk, and butter in a saucepan; cook and stir mixture over medium heat until a small amount of brown sugar mixture dropped into cold water forms a soft ball. Remove saucepan from heat and stir in vanilla extract. Beat by hand until icing is thick. Spread icing quickly over top and sides of cake.

Ingredients

  • 2 cups white sugar
  • 3/4 cup solid vegetable shortening
  • 2 eggs
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk
  • 1 tablespoon baking soda
  • 3 1/2 cups all-purpose flour
  • 2 cups blackberries, drained
  • 3 cups packed brown sugar
  • 1 cup evaporated milk
  • 2 tablespoons butter
  • 1 teaspoon vanilla extract
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