Preparation:
DIRECTIONS
In a large bowl with an electric mixer, cream together the butter
and sugar until the mixture is light and fluffy. Add the eggs and
combine well.
Into a bowl, sift together 3 cups of flour, allspice, cloves,
cinnamon, and salt. In another bowl, combine the buttermilk and
baking soda. Add the flour mixture to the butter mixture in
batches alternating with the buttermilk mixture. Beat well after
each addition.
In a bowl, toss together the raisins, pecans, and 1 Tbsp flour.
Stir the mixture into the batter with the jam, stirring until 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 minutes or until a tester
comes out clean. Let layers cool in the pans on a rack for 15
minutes. invert them onto the rack and let cool completely.
In a saucepan, combine the brown sugar, evaporated milk, and
butter. Cook the mixture over mod-low heat, stirring, until the
sugar is dissolved. Continue to cook, undisturbed, washing down
any sugar crystals that form on the side of the pan, with a brush
dipped in cold water, until it registers 238f on a candy
thermometer. Transfer the mixture to a bowl, and beat until it is
at spreading consistency. If the icing gets too thick, dip the
icing spatula in hot 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.
NOTE: a 1971 Gourmet Mag. favorite
I am sure you will be asked to make this cake as often as I am. |
