posted by Pat T 01-23-101 12:53 PM
Raspberry Jam Cake
3-1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
4 eggs
1 jar (10 oz.) red raspberry jam or preserves
1 cup buttermilk
1 cup chopped pecans
Caramel Frosting (recipe follows)
Heat oven to 350° F. Grease and flour 10-inch tube pan.
Mix flour, baking powder, baking soda, nutmeg, cinnamon, salt, and cloves; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed, scraping bowl constantly, until blended. Beat on high speed 1 minute. Beat in eggs and jam until blended. Beat in flour mixture alternately with buttermilk, until blended. Stir in pecans. Pour into prepared pan.
Bake about 70 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan. Cool completely. Frost with Caramel Frosting.
Caramel Frosting:
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar
Melt butter in saucepan over low heat. Stir in brown sugar. Heat to boiling, stirring constantly. Boil over low heat 2 minutes, stirring constantly. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar; beat until smooth.