-FOR THE CAKE-
1 1/4 c All-purpose flour
1 ts Double-acting baking powder
1 ts Salt
1 ts Cinnamon
1/2 ts Freshly grated nutmeg
1/4 ts Ground cloves
1 Stick unsalted butter;
-softened (1/2 cup)
1 c Firmly packed light brown
-sugar
2 lg Eggs
1 ts Vanilla
1/2 c Buttermilk
1/2 c Blackberry jam
1/2 c Raisins
3/4 c Chopped pecans
-FOR THE FROSTING-
1 c Firmly packed light brown
-sugar
1/3 c Heavy cream
3 tb Unsalted butter
Make the cake:
Preheat the oven to 350F. and butter and flour a loaf pan, 9 by 5 by 3
inches. Into a bowl sift together the flour, the baking powder, the
salt, the cinnamon, the nutmeg, and the cloves. In another bowl with
an electric mixer cream the butter with the brown sugar until the
mixture is light and fluffy, add the eggs, 1 at a time, beating well
after each addition, and beat in the vanilla. Add the flour mixture
to the butter mixture alternately in batches with the buttermilk,
beginning and ending with the flour mixture and beating well after
each addition, and stir in the jam, the raisins, and the pecans. Pour
the batter into the pan and bake the cake in the middle of the oven
for 55 minutes to 1 hour, or until a tester comes out clean. Let the
cake cool in the pan on a rack for 5 minutes and turn it out onto the
rack to cool completely.
Make the frosting:
In a saucepan combine the brown sugar, the cream, and the butter,
cook the mixture over moderate heat, stirring, until the sugar is
dissolved, and boil it, without stirring, washing down any sugar
crystals clinging to the side of the pan with a brush dipped in cold
water, until it registers 238F. on a candy thermometer. Transfer the
frosting to a bowl and beat it until it is just of spreading
consistency. (The frosting will still be warm.)
Working quickly, spread the frosting over the top and sides of the
cake.
Yields
1 servings