This is for MarilynJ who wanted a TNT Blackberry Jam Cake with Caramel Icing and was requested Wednesday, 8/13.

This is my Mother's Blackberry Jam Cake for which she is famous for making. This is very moist and delicious. She is now 88 years old and still going strong! If Windstone Farm Blackberry Jam is sold in your area, this is also the recipe they
use on their label.

Aunt Gin's Blackberry Jam Cake
3 eggs
2 cups self-rising flour
2 cups sugar
1 cup buttermilk
1/2 cup oil
1 cup chopped pecans
1 1/2 cups Blackberry Jam
1/2 tsp. nutmeg
3 tsps. cinnamon
3 tlbs. cocoa
3 tbsp. condensed milk (not evaporated)

Preheat oven at 350 degrees. Grease tube pan and line bottom with wax paper.

Cream oil and sugar. Add eggs one at a time and beat well. Add buttermilk and mix well. Mix flour, spices, cocoa and nuts in a separate container. Add to egg mixture and mix well. Add jam and
mix thoroughly. Stir in condensed milk.

Pour into greased tube pan and bake for 1 hour or until toothpick comes out clean. Top with Caramel Icing. Recipe follows.

Caramel Icing
1 1/2 cups brown sugar
3/4 stick butter
1/3 cup milk
1 1/2 cup confectioner's sugar

Pour confectioner's sugar into metal or heat proof mixing bowl and set aside. Mix brown sugar, butter and milk in saucepan. Bring to a boil and boil for 1 1/2 minutes. While still hot, pour this over the confectioner's sugar and beat with mixer until smooth and thick enough to spread over cake. You can decorate the top with whole pecans if you wish. You can also make a brown sugar glaze to drizzle over the top instead of icing the whole cake.


My favorite way of eating this cake is without icing, cut a slice, warm it in the microwave, spread with a little butter and have it with my coffee.

You can also make in small loaf pans but you will have to adjust the cooking time.


I use seedless blackberry jam as I don't like the seeds. Enjoy!
Phyllis in Kentucky

http://www.nancyskitchen.com