1 cup butter
1 cup sugar
1½ cup blackberry jam
1½ cup strawberry jam
5 egg yolks
1 TB soda
1/2 tsp salt
1 cup buttermilk
3 cups all-purpose flour
1 TB ground cinnamon
1 TB ground allspice
5 egg whites, beaten
1 cup finely chopped nuts
Cream butter and sugar until light. Add egg yolks, one at a time, beating well after each addition. Add jam and beat well. Add sifted flour, soda, salt, cinnamon, allspice and egg whites alternately with buttermilk, beating until smooth, beginning and ending with dry ingredients. Stir in nuts.
Pour into sheet cake pan lined on the bottom with greased wax paper. Bake in preheated oven at 325o for about 35 minutes. Cool. Spread Caramel Frosting on top of cake. Either cut cake into equal-sized squares and stack, or roll cake into a log. Put more frosting on top.
Caramel Frosting:
2 cups firmly packed light brown sugar
1 cup sugar
2 TB light corn syrup
3 TB butter
Dash of salt
1/3 cup cream
1 tsp vanilla extract
Place all ingredients in a saucepan. Bring to a boil, cover, and cook for 3 minutes. Uncover and cook to 236o. using a candy thermometer or until a small amount of mixture forms a soft ball when dropped into cold water. Cool for 5 minutes then beat until thick. If too stiff, add a little hot water. |
