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Blackberry Jam Cake Recipe


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     Blackberry Jam Cake

Category   Desserts - Breads
Sub Category   None
Servings   12

2 tsp ground cinnamon
1/4 tsp ground allspice
1/8 tsp ground cloves
3/4 cup seedless blackberry jam
1 cup buttermilk, room temperature
3 tbsp water
1 tsp vanilla extract
3 cups all purpose flour
1 tbsp baking powder
3/4 tsps salt
20 tbsp (2 1/2 sticks) unsalted butter, softened
1 1/3 cups granulated sugar
1/2 cup packed light brown sugar
4 large eggs, room temperature
ASSEMBLY - 1/4 cup seedless blackberry jam
4 cups Miracle Frosting (see recipe under desserts)
1 1/2 cups walnuts or pecans, toasted and chopped

Adjust oven rack to lower-middle position and heat oven to 350 degrees. Grease and flour two 9-inch cake pans. Heat cinnamon, allspice, and cloves in small skillet over medium heat until fragrant, about 1 min. Microwave jam in medium bowl until thin enough to pour, 35-45 seconds, carefully stirring halfway through.
Whisk buttermilk, water and vanilla into warm jam. Combine flour, baking powder, toasted spices, and salt in large bowl. With electric mixer on medium-high speed, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2 mins. Reduce speed to medium-low and add eggs, 1 at a time, until incorporated. Add flour mixture in 3 additions, alternating with 2 additions of jam mixture, stopping occasionally to scrape down bowl.
Scrape equal amounts of batter into prepared pans. Tap pans on counter to release air bubbles. Bake until deep golden brown and toothpick inserted in center comes out clean, 35-40 mins. Cool cakes in pans 10 mins, then turn out onto wire rack. Cool completely, at least 1 hour.
Whisk jam in bowl until smooth. Place 1 cake round on platter and spread 1 1/2 cups frosting over cake. Spread jam over frosting, leaving 1/2 inch border, then top with second cake round. Spread remaining frosting evenly over top and sides of cake. Garnish with nuts, if using. Refrigerate until set, about 30 mins. Serve.

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