RECIPE SUBMITTED BY: Diana Elledge
3 cups self-rising flour
1 teaspoon each cinnamon, nutmeg, cloves and allspice
2 cups granulated sugar
1 cup butter, softened
1 cup blackberry jam
1 cup raspberry jam
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped pecans, optional
Caramel Icing:
2 cups packed light brown sugar
1/2 cup milk
8 teaspoons butter
1/8 teaspoon salt
4 cups confectioners sugar
1 cup chopped pecans, optional
1. Preheat oven to 350 degrees F
Grease and flour three 9-inch round cake pans.
2. To prepare cake, sift flour and spices into a large bowl. Stir in sugar, Add butter,
jams eggs, milk and vanilla; beat with a mixer at medium speed until smooth, about
2 minutes. Stir in nuts, if using..
3. Divide batter among pans, Bake 18 to 23 minutes, until a wooden toothpick inserted near the center comes out clean. Cool in pans on a wire rack 10 mins. Remove cake from pans and cool completely on a wire rack…
4. To prepare icing, combine brown sugar, milk, butter and salt in a large saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat and add confectioners sugar. If the icing is too thick, add a little milk. Stir in nuts, if using.. Spread over one cake layer. Top with second layer; ice too, Top with third layer; ice top….. Serves approx. 12 to 16.. Yum-Yum ♥
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