Blackberry Jam Cake with Penuche Frosting
This cake is my mother-in-law's favorite, so I make it every year for her birthday. I don't know if it measures up to her childhood memories of "cake and dip" down at her Aunt Lucy's farm in Kentucky, but we all enjoy it.
This year, with everyone making and selling cupcakes, I thought that the little mini-Bundt pans would be pretty for the birthday. Bad idea, because with all the blackberry jam and low percentage of butter in this recipe, these lil' boogers just didn't want to let go of the pan. Sigh.
But frosting covers a multitude of sins. And no one's going to complain about too much penuche.
Recipe: Blackberry Jam Cake with Penuche FrostingFrom The Fanny Farmer Cookbook, 11th edition
Butter and flour (or spray) two 9" layer tins.
Preheat oven to 375 degrees (F.)
Sift or whisk together:
2 c. unbleached white flour
1 teas. each allspice, cinnamon,
1 teas. baking soda
1/2 teas. salt
Cream until light and fluffy
1/4 c. butter, shortening or lard
1 c. sugar
Add one at a time
3 eggs. Beat until light.
In large measuring cup, mix
1 c. blackberry jam (seedless)
1/4 c. sour milk (or soy milk with 1 tsp lemon juice)
Stir the dry ingredients into the egg mixture, alternating with the jam mixture.
Do not overbeat.
Turn into prepared pans.
Bake about 25 minutes. Let cool 5 minutes then turn out onto racks.
When completely cool, frost with Penuche Frosting.
Penuche FrostingMix in a saucepan:
1 c. brown sugar
1/2 c. white sugar (fine raw sugar is okay)
a few grains of salt
1/3 c. milk (I use soy milk)
2 Tbs. butter
1 Tbs. corn syrup (honey works, adds deeper flavor)
Bring slowly to a boil, stirring constantly.
Boil 1 minute.
Remove from heat. If you do not have a hand mixer, transfer into your mixer's bowl.
Cool to lukewarm then add:
1/2 tsp. vanilla
Beat until thick enough to spread.
Tip: dip spreader in warm water to help frosting spread smoothly.