Receta Blackberry Jam Cake With Penuche Frosting

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  • 1 1/4 c. All-purpose flour
  • 1 tsp Double-acting baking pwdr
  • 1 tsp Salt
  • 1 tsp Cinnamon
  • 1/2 tsp Freshly grated nutmeg
  • 1/4 tsp Grnd cloves
  • 1 stk unsalted butter, softened (1/2 c.)
  • 1 c. Firmly packed light brown sugar
  • 2 lrg Large eggs
  • 1 tsp Vanilla
  • 1/2 c. Buttermilk
  • 1/2 c. Blackberry jam
  • 1/2 c. Raisins
  • 3/4 c. Minced pecans
  • 1 c. Firmly packed light brown sugar
  • 1/3 c. Heavy cream
  • 3 Tbsp. Unsalted butter


  1. Make the cake:Preheat the oven to 350F. and butter and flour a loaf pan, 9 by 5 by 3 inches. Into a bowl sift together the flour, the baking pwdr, the salt, the cinnamon, the nutmeg, and the cloves. In another bowl with an electric mixer cream the butter with the brown sugar till the mix is light and fluffy, add in the Large eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add in the flour mix to the butter mix alternately in batches with the buttermilk, beginning and ending with the flour mix and beating well after each addition, and stir in the jam, the raisins, and the pecans. Pour the batter into the pan and bake the cake in the middle of the oven for 55 min to 1 hour, or possibly till a tester comes out clean. Let the cake cold in the pan on a rack for 5 min and turn it out onto the rack to cold completely.
  2. Make the frosting:In a saucepan combine the brown sugar, the cream, and the butter, cook the mix over moderate heat, stirring, till the sugar is dissolved, and boil it, without stirring, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cool water, till it registers 238F. on a candy thermometer. Transfer the frosting to a bowl and beat it till it is just of spreading consistency. (The frosting will still be hot.)
  3. Working quickly, spread the frosting over the top and sides of the cake.
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