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Show-Stopping Blackberry Jam Cake

Show-Stopping Blackberry Jam Cake

2 ¾ c. flour
2 t. ground cinnamon
1 ½ t. baking soda
1 ½ t. baking powder
1 ½ t. ground cloves
1 ½ t. ground allspice
1 t. salt
2 c. sugar
5 eggs
1 ½ c. vegetable oil
1 ¼ c. seedless blackberry jam or preserves
2 t. vanilla
1 ½ c. whole buttermilk
1 c. finely chopped pecans or walnuts
1 c. golden raisins
3 (8-oz.) pkg. cream cheese, softened
¼ c. sugar
½ c. jarred caramel topping
½ c. heavy cream
¼ t. salt
1 t. finely chopped pecans or walnuts
Fresh blackberries

  1. CAKE LAYERS: Preheat oven 350. Spray 3 (9’) round cake pans with PAM. Line bottoms with parchment paper.
  2. Whisk together first 7 ingredients in large bowl. Set aside.
  3. Place sugar and eggs in bowl of mixer fitted with whisk attachment. Beat on medium until thick and smooth (2-3 minutes).
  4. Change to paddle attachment. Add oil, jam and vanilla. Beat 1 minute until combined.
  5. Add half flour mixture to jam mixture. Beat on low speed for 30-45 seconds.
  6. Add buttermilk, beat low until combined.
  7. Add remaining flour, beat on low until smooth and combined.
  8. Fold in nuts and raisins. Divide batter between the 3 pans.
  9. Bake until edges of layers just starting to pull away from sides of pan and wooden pick inserted in middle comes out clean, 35-40 minutes.
  10. Rotate pans from top to bottom rack halfway through baking. Press gently on tops to flatten any doming; cool in pans. Remove from pans and place on wire racks and cool completely.
  11. FROSTING: Place cream cheese and sugar in bowl of mixer fitted with whisk attachment. Beat on medium-low speed until combined.
  12. Add caramel topping, beat until smooth.
  13. With mixer running, slowly pour in cream and add salt. Beat until thick and smooth. Mixture will look runny at first but will thicken as cream is whipped.
  14. Transfer about 2/3 of FROSTING to a piping bag.
  15. Place 1 cake layer on serving plate. Pipe frosting on top of layer, using a circular motion and starting from outside and gradually moving to the center. Repeat with remaining layers.
  16. Cover sides with frosting.
  17. Drag the back of a spoon in a side-by-side motion across the frosting for a textured look.
  18. Garnish with nuts and blackberries.
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