Blackberry Jam Cake with Caramel Icing

It’s a Southern gem – light, delicate and dusted with spice. This Southern cake is filled with toasted pecans and the essence of sweet blackberries then graced with a decadent caramel icing. Glorious might be a fitting description!

Jams and preserves provided a vehicle to savor the fruits of summer into the long winter months. Jam cakes made use of this preservation method to deliver a fruit cake to their table any season of the year. Though there’s many who claim ownership of this delectable cake, it’s believed that German immigrants brought the recipe with them on their journey to Southern states.

Whole eggs creamed with sugar and a touch of vegetable oil, making for a delightfully moist cake. Flour is whisked spices of cinnamon, nutmeg and cloves. The addition of both baking powder and baking soda create a cloudlike lift, combined with buttermilk for an unbelievably tender crumb. Pure vanilla extract, toasted pecans and sweet blackberry jam round out the flavor of this vintage cake.

Finish a luscious icing, rich with butter and brown sugar, accented with pure vanilla extract. The result, something that reminds you of a favorite Southern candy, the praline.

Layer cakes take a bit of time for sure. The cake layers can be baked a day ahead, wrapped until chilled before icing.

Garnish with toasted pecans and a handful of fresh blackberries on top. It’s a fabulous vintage fruit cake that can be shared year round!

Blackberry Jam Cake with Caramel Icing

For the cake:

2 cups sugar

5 extra-large eggs, room temperature

1-½ cups vegetable oil

1 ¼ cups seedless blackberry jam, plus extra for assembling the cake

2 teaspoons pure vanilla extract

2-¾ cups flour

1-½ teaspoons baking soda

1-½ teaspoons baking powder

1 teaspoon kosher salt

2 teaspoons ground cinnamon

1-½ teaspoons ground cloves

1-½ teaspoons freshly grated nutmeg

1-½ cups buttermilk

1-½ cups chopped toasted pecans

For the caramel icing:

1-½ cups butter

2-¼ cups brown sugar

4-½ tablespoons milk

3 tablespoons white corn syrup

2 teaspoons pure vanilla extract

2-¼ cups sifted powdered sugar

Garnish: additional chopped pecans and fresh blackberries

For the cake:

Preheat the oven to 350-degrees. Spray three 9” diameter baking pans with a cooking spray, line the bottoms with parchment paper and lightly spray the paper. Combine the sugar and the eggs in a large mixing bowl and beat on medium speed until light and thickened, about 3 minutes.

Add the vegetable oil, jam, and vanilla extract. Beat on medium speed until well blended, 1 to 2 minutes.

In a separate bowl, whisk together the flour, soda, baking powder, kosher salt, cinnamon, cloves and nutmeg.

Using low speed, add about ⅓ of the flour mixture to the batter, alternating with the buttermilk, ending with the flour. Blend just until the flour has disappeared.

Toss the pecans into the batter and stir in using low speed.

Divide the batter between the pans and bake for 35 minutes, or until a toothpick inserted in the center comes out clean.

Let the cakes cool in the pans for 10 minutes then transfer to a wire rack to cool completely. At this point you can wrap the cake layers and chill in the refrigerator overnight.

For the caramel icing:

Melt the brown sugar with the butter, milk and corn syrup in a medium size saucepan, over medium-low heat. Stir frequently and cook until the sugar is completely dissolved and very smooth.

Remove from the heat and allow to cool for about 10 minutes. Add the vanilla extract and powdered sugar. Beat on medium speed until the icing is very smooth. Add extra powdered sugar if needed to reach a spreadable consistency.

To assemble:

Place the first layer top side down on a flat cake plate or platter. Spread a thin layer of the jam over the cake, followed by a layer of the caramel icing.

Add the second layer and repeat with the jam and icing. Then top with the third layer. Spread a thin coat of the icing on the sides and top of the cake, creating a crumb coat. If you have room in your refrigerator, chill for about 30 minutes.

Spread another coating of icing to the sides and top of the cake. Garnish with chopped toasted pecans on the sides.

Serve topped with fresh blackberries.

Keep chilled. Makes on 9” three layer cake.

Typically icing is reserved for cakes baked in a single layer, using a buttercream frosting for layer cakes. This icing a two-step process, but it’s not difficult. I tried several versions of this icing before landing on this recipe. Many I tried set up too quick to get a smooth finish. This is a softer icing so make sure your cake cooled, chilling is even better. Add more powdered sugar if needed to reach your preferred spreading consistency.

If you like a more “forgiving” finish, you can certainly use a buttercream. Many recipes use a cream cheese buttercream, like the one we use on our Carrot Cake.