Blackberry Jam Cake with Caramel Icing

Ingredients (Serves 12):

• 1 cup unsalted butter

• 2 cup sugar

• 5 eggs, beaten

• 3 cups plain flour

• 1 tbs plain flour, extra

• 1 1/2 tsp allspice

• 1 1/2 tsp ground cloves

• 1/2 tsp cinnamon

• 1/4 tsp salt

• 1 cup buttermilk

• 1 tsp baking powder

• 1 cup raisins or dates, chopped

• 1 cup pecans, chopped

• 1 cup Beerenberg Blackberry Jam

• Icing

• 3 cups light brown sugar

• 1 cup evaporated milk

• 1/2 cup unsalted butter

Method:

1. In a large bowl cream the butter and sugar together until the mixture is light and fluffy. Add the eggs and combine well.

2. Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon and salt. In another bowl, combine the buttermilk and baking powder. Add the flour mixture to the butter mixture in batches, alternating with the buttermilk mixture. Beat well after each addition.

3. In a bowl, toss together the raisins, pecans and 1 tablespoon of flour. Stir the mixture into the batter with the jam, stirring until well combined.

4. 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 in the middle of a preheated 180C 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 cool completely.

5. In a saucepan, combine the brown sugar, evaporated milk and butter. Cook the mixture over moderate to low heat, stirring, until sugar is dissolved.

6. Continue to cook, undisturbed, washing down any sugar crystals that form on the side of the pan, with a brush dipped in cold water, until it registers 238F on a thermometer. Transfer the mixture to a bowl, and beat until it is at spreading consistency. If the icing gets too thick, dip the icing spatula in hot water.

7. Transfer one layer, bottom up to a cake plate. Frost top with the icing and top it with the other layer, bottom side down. Frost top and sides with remaining icing.