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Add a photoRaciónes: 12
Ingredientes
- 1 c. Unsalted butter
- 2 c. Sugar
- 5 lrg Large eggs, beaten
- 3 c. Flour plus 1 tbsp
- 1Â 1/2 tsp Allspice
- 1Â 1/2 tsp Cloves, grnd
- 1/2 tsp Cinnamon
- 1/4 tsp Salt
- 1 c. Buttermilk
- 1 tsp Baking soda
- 1 c. Raisins or possibly dates, minced
- 1 c. Pecans, minced
- 1 c. Mulberry jam (seedless if ossible)
- 3 c. Light brown sugar
- 1 c. Evaporated lowfat milk
- 1/2 c. Unsalted butter
Direcciones
- In a large bowl with an electric mixer, cream together the butter and sugar till the mix is light and fluffy. Add in the Large eggs and combine well.
- Into a bowl, sift together 3 c. of flour, allspice, cloves, cinnamon, and salt. In another bowl, combine the buttermilk and baking soda. Add in the flour mix to the butter mix in batches alternating with the buttermilk mix. Beat well after each addition.
- In a bowl, toss together the raisins, pecans, and 1 Tbsp flour. Stir the mix into the batter with the jam, stirring till well combined.
- 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 325f oven for 40 min or possibly till a tester comes out clean. Let layers cold in the pans on a rack for 15 min, invert them onto the rack and let cold completely.
- In a saucepan, combine the brown sugar, evap. lowfat milk, and butter. Cook the mix over mod-low heat, stirring, till the sugar is dissolved.
- Continue to cook, undisturbed, washing down any sugar crystals which form on the side of the pan, with a brush dipped in cool water, till it registers 238f on a candy thermometer. Transfer the mix to a bowl, and beat till it is at spreading consistency. If the icing gets too thick, dip the icing spatula in warm water.
- 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 the top and sides with remaining icing.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 225g | |
| Recipe makes 12 servings | |
| Calories 757 | |
| Calories from Fat 267 | 35% |
| Total Fat 30.44g | 38% |
| Saturated Fat 16.62g | 66% |
| Trans Fat 0.0g | |
| Cholesterol 155mg | 52% |
| Sodium 255mg | 11% |
| Potassium 352mg | 10% |
| Total Carbs 120.87g | 32% |
| Dietary Fiber 1.5g | 5% |
| Sugars 111.2g | 74% |
| Protein 5.99g | 10% |
