Almost Mama’s Jam Cake


For cake:

1 ½ cups sugar
1 cup butter, softened
4 eggs
3 cups plain flour
1 tsp cinnamon
½ tsp salt
½ tsp allspice
½ tsp nutmeg
1 cup buttermilk
1 tsp baking soda
1 tsp baking powder
2 tsp vanilla
1 ½ cups blackberry jam
1 cup raisins

For caramel frosting:

½ cup butter
1 cup brown sugar, packed
¼ cup milk
¼ tsp salt
1 tsp vanilla
2 cups (approx) powdered sugar


For cake:

Cream the butter and the sugar until fluffy. Beat in the eggs, one at a time. Use ¼ cup of flour to dust the raisins. Mix remaining flour with cinnamon, salt, allspice, nutmeg and baking powder. Mix baking soda with buttermilk. Add the flour mixture and buttermilk alternately to the creamed mixture beginning and ending with flour. Stir in jam and raisins. Turn into a 8 cup Bundt pan which has been sprayed with baking spray (or greased with shortening and dusted with flour). Place into a 325 deg preheated oven and bake about 1 hour and 15 minutes or until it tests done. Allow to cool in the pan about 5 to 10 minutes before turning out onto a rack to cool completely.

For Frosting:

Combine the butter and brown sugar over medium heat until the brown sugar is melted. Stir in milk and bring the mixture back to the boil. Set aside to cool. When the mixture is lukewarm, beat in the powdered sugar and beat until spreading consistency. If icing is too soft, add more powdered sugar. If it is too firm, add more milk a TBSP at a time. Stir until you reach desired consistency and spoon onto cooled cake allowing it to run down cake.