Tennessee Jam Cake with Brown Sugar Icing
Make this cake a day or two before you plan on serving this holiday cake. It's rich, moist and that icing is beyond words, just shut the front door! It's rich decadence puts the Sugar Plum Fairy on Cloud Nine!2 cups all-purpose flour
1 cup butter
1 cup buttermilk
1 cup sugar
1 cup chopped dates
1-1/4 cup blackberry jam (homemade is best)
1 cup raisins
1 apple, grated
1 cup chopped pecans (toasted)
1 teaspoon baking soda or baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
Sift flour, salt, spices and baking soda or powder together, reserving 1/4 cup of the flour to flour nuts, dates, and raisins. Cream together the sugar and butter. Add eggs one at a time and mix well after each addition. Combine buttermilk and jam. Add alternately with combined dry ingredients to the creamed mixture. Flour the fruit and nuts and stir them into the batter. Stir in the grated apple. Bake in 3 greased 9-inch cake pans in a preheated 350-degree oven for 30 minutes or until cake tests done. Turn out onto racks to cool before frosting.
Use your favorite Cream Cheese Frosting or Cooked Dried Apples between layers and cover or drizzle with caramel icing; or use Brown Sugar Icing on the entire cake which I also like.
Caramel Icing1/2 cup unsalted butter
1 cup packed dark brown sugar
1/4 cup milk
2 cups sifted confectioners’ sugar
*NOTE: The recipe states that "although the amount of icing seems small, it is enough to drizzle on the cake. If you wish, the recipe may be doubled." I've found this to be true, but I recommend that you either double it or make a batch & a half, which is what I do.
Melt butter in saucepan over low heat. Add brown sugar and milk. Bring to boiling, stirring to dissolve sugar. Remove from heat. Cool. Beat confectioners' sugar into milk mixture until smooth. Frost cake. For larger cakes, double the recipe or make a batch and a half.
Brown Sugar Frosting5 tablespoons unsalted butter
1/2 cup firmly packed light brown sugar
3 tablespoons milk
1-1/2 cups confectioners' sugar
1/2 teaspoon vanilla
Frosting: Melt the butter in a small pan over medium heat. Stir in the brown sugar and cook, stirring, until the sugar melts. Add the milk, bring to a boil, and pour into a mixing bowl to cool for 10 minutes.
After 10 minutes, stir in the confectioners' sugar and vanilla. Beat well; if the mixture appears too thin, add more confectioners' sugar. Spread on the cake while frosting is still warm. You will probably need to double this recipe or make 1-1/2 batches.