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What makes this cake so special is the Blackberry Jam that’s mixed into the cake batter. It gives the cake a sweet and slightly tangy flavor that is accentuated by the ultra-sweet caramel icing. In addition to blackberry jam this cake is also flavored with chopped walnuts and lots of spice: cinnamon, allspice, and cloves.
I served this with a rather tart peach ice cream and it was delicious and beautiful combination. I used only 1 cup of sugar and substitute the blackberry jam for a strawberry jam. It turned out quite good.
Add the blackberry preserves and mix it in completely. Add the reserved dry ingredients alternately with the buttermilk, scraping the sides of the bowl once or twice. Fold in the raisins and walnuts. Divide the batter among the pans. Bake for 28 to 32 minutes, or until a toothpick or cake tester inserted in the center comes out clean.
Sift the flour, cinnamon, allspice, nutmeg, cloves, and baking soda into a bowl and set aside. With an electric mixer, cream the butter with the brown sugar and salt in a large bowl at medium-low speed until light and fluffy. Add the eggs, one at a time, scraping the sides of the bowl. Add the blackberry preserves and mix it in completely.
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