I’m going to be honest here and say don’t make this in a countertop multicooker. My oven has been on the outs for a while now and I’m getting by but, it does present some challenges when I want to make certain things. I did have the opportunity to use a friends kitchen and I jumped at the opportunity. Originally I made this cake in 2- 8 inch pans and it turned out soo well. What happened afterward was a frosting accident and the original cake did not make it. So, determined to finish this recipe I got out the crockpot/multicooker situation my friend left at my house and re-made the cake one layer at a time. Was it a lifesaver? Yes. Was it also time consuming and resulted in the layers not coming out as well as the first time? Also, Yes.
Seriously though, this cake is good. I would however recommend that if you use the caramel frosting for this don’t expect to be spreading it on. This is exclusively a pour-over situation or make it into a sheet cake for even more ease. Jam cake would also work with a cream cheese icing since it has a similar flavor profile to a spice/carrot cake. I will for sure be using the frosting in the future, perhaps on a chocolate cake? We’ll see. Also, be sure to read my written directions for the icing since I did add in more detailed directions.
2 tsp cinnamon
1/2 tsp allspice
1/2 tsp cloves
1 tsp baking soda
1/2 tsp baking powder
2c flour, sifted
1/2c nuts, chopped
1c blackberry Jam, preferably seedless
3c + 1/4c sugar, divided
3 Tbsp. flour
3 Tbsp. butter
Preheat your oven to 375F.
With an electric mixer, in a large bowl beat together shortening and sugar until light and fluffy about 5 minutes. Add in eggs and beat another 5 minutes till thoroughly mixed and light. Beat in the buttermilk then add in the cinnamon, allspice and cloves. Next sprinkle over 1c of flour, the baking power, and baking soda but DO NOT MIX. Top with nuts, raisins and the 2nd cup of flour. NO MIXING YET. Add on the 1 cup of jam on top. Then beat everything together for two minutes. Divide pour batter into a 9×13 pan or 2- 8 inch pans and bake for 30-40 minutes or until a toothpick comes out clean. Cool completely before frosting.
In a medium sized bowl whisk together 3 cups of sugar, 3Tbsp flour and 3/4c milk. Set aside.
In a heavy bottom, medium sized saucepan sprinkle 1/4 of sugar over the bottom and cook over medium heat until golden brown. Stirring consistently. Once golden, remove from heat and whisk in the milk mixture. The sugar we caramelized may look clumpy but that is okay, it will work out. Place the pot back on the stove and set to medium heat. Stirring constantly, cook till soft ball stage (I used a candy thermometer). Remove from heat and carefully pour into a heat-proof mixing bowl. Set aside to cool for 1 hour. Add in the butter and whip on medium speed for 5-10 minutes or until smooth and slightly thickened. Frosting sets fast so make sure your cake is ready to go.