Mamies Blackberry Cake With Caramel Icing Food

GRANDMA'S BLACKBERRY CAKE

Steps:

• Preheat oven to 350°. Toss blackberries with 1/4 cup flour; set aside. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in eggs. Combine baking soda, cinnamon, nutmeg, salt, cloves, allspice and remaining 1-3/4 cups flour; add to creamed mixture alternately with buttermilk, beating well after each addition. Fold in blackberries. , Pour into a greased and floured 9-in. square baking pan. Bake until a toothpick inserted in center comes out clean, 45-50 minutes. Cool on a wire rack. If desired, serve with whipped cream and top with confectioners' sugar and additional fresh blackberries.

GRANDMA NORN'S UNBELIEVABLE BLACKBERRY CAKE

Steps:

• In large bowl mix cake mix, eggs, oil and Jello on high speed with electric mixer about 2 minutes.
• Add berries; mix until blended well.
• Pour into greased and floured 9x13-inch pan.
• Bake at 350 until fork inserted in center comes out clean, about 40-45 minutes.
• Allow cake to cool completely.
• In bowl make icing by beating cream cheese and butter until smooth. Gradually add confectioners' sugar.
• Frost cake, chill and serve.

BLACKBERRY JAM CAKE WITH CARAMEL ICING

Steps:

• Make the cake:
• In a large bowl with an electric mixer cream together the butter and the sugar until the mixture is light and fluffy. Add the eggs and combine the mixture well. Into a bowl sift together 3 cups of the flour, the allspice, the cloves, the cinnamon, and the salt. In another bowl combine the buttermilk and the baking soda. Add the flour mixture to the butter mixture in batches alternately with the buttermilk mixture, beating well after each addition. In a bowl toss together the raisins, the pecans, and the remaining 1 tablespoon flour and stir the mixture into the batter with the jam, stirring until the mixture is combined well. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake the layers in the middle of a preheated 325°F. oven for 40 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack for 15 minutes, invert them onto the rack, and let the layers cool completely.
• Make the icing
• In a saucepan combine the brown sugar, the evaporated milk, and the butter, cook the mixture over moderately low heat, stirring, until the sugar is dissolved, and cook it, undisturbed, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 238°F. on a candy thermometer. Transfer the mixture to a bowl and beat it until it is of spreading consistency. If the icing gets too hard to spread, dip the icing spatula in hot water.
• Transfer one of the layers, bottom up, to a cake plate, frost the top with the icing, and top it with the remaining layer, bottom down. Frost the top and sides with the icing.

BLACKBERRY JAM CAKE WITH WALNUTS AND CARAMEL ICING

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 6 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in jam. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in walnuts. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
• For icing:
• Combine brown sugar, evaporated milk, butter, molasses and salt in heavy medium saucepan. Whisk over medium-low heat until blended and smooth. Transfer mixture to large bowl. Cool to lukewarm, whisking occasionally, about 15 minutes. Working in batches, sift powdered sugar into mixture, beating until smooth after each addition. Beat in vanilla extract. Cover and refrigerate icing until firm enough to spread, about 30 minutes.
• Place 1 cake layer, flat side up, on serving platter. Spread 1 1/2 cups icing over top. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. (Can be prepared 1 day ahead. Cover cake and refrigerate. Let cake stand at room temperature 2 hours before serving.)

BLACKBERRY BLONDIES WITH CARAMEL ICING

Steps:

• Preheat oven to 350°F
• Sift together flour, baking powder and salt. Set aside.
• In a large bowl combine butter, egg, and sugar until well blended.
• Stir in syrup and flour mixture.
• Add nuts and spread 1/2 dough into 9 inch square pan.
• Mix blackberry jam with lemon rind and lemon juice.
• Drop jam mixture in six places over the dough. Carefully spread the remaining dough on top. With a knife, swirl through the dough in two directions, making a ribbon design.
• Bake for 30 minutes, or until toothpick comes out clean.
• Frost with caramel icing after cooling.
• Heat butter in saucepan until it is a light brown color.
• Remove from heat.
• Add syrup, cream and sugar to the saucepan.
• Mix and frost blondies.

BLACKBERRY JAM CAKE WITH CARAMEL ICING

Steps:

• Soak the raisins in the whisky for at least 30 minutes or overnight.
• Preheat the oven to 325 degrees. Grease a 10-inch bundt pan and coat with the bread crumbs.
• Cream the butter in a mixing bowl. Add the sugar and beat until light and fluffy. Beat in the eggs, one at a time.
• Sift together the flour, baking soda, cinnamon, cloves, allspice and cocoa and set aside. Combine the buttermilk and vanilla. Fold the flour mixture into the butter mixture, alternating with the buttermilk mixture in these proportions: 1/3 flour mixture, 1/2 buttermilk, 1/3 flour mixture, remaining buttermilk, remaining flour mixture. Do not beat.
• Drain the raisins and fold them into the batter along with the jam and walnuts. Pour into the prepared pan and bake for 60 to 70 minutes, or until the cake is firm and bounces back in the center. Cool for 5 minutes, then unmold onto a rack.
• To make the icing: Melt the butter in a saucepan over medium heat. Stir in the brown sugar and continue stirring for 2 minutes. Slowly pour in the milk and bring the mixture to a boil. Remove from the heat and stir in the vanilla and confectioners' sugar. Beat until creamy and smooth. Thin with a little milk or whisky, if needed. Drizzle over the warm cake.