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CAKE - Jam Cake :]> With Burnt Sugar Glaze
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| WSJ Jam Cake With Burnt Sugar Glaze Serves: 8 For the cake: | |
| 1½ sticks | unsalted butter, at room temperature, plus more for buttering pan |
| 2½ cups | all-purpose flour |
| 1 teaspoon | baking soda |
| ¾ teaspoon | baking powder |
| 1½ teaspoons | ground cinnamon |
| 1½ teaspoons | ground allspice |
| 1 teaspoon | freshly-grated nutmeg |
| ¾ teaspoon | ground cloves |
| 1 cup | sugar |
| 4 large | eggs, at room temperature |
| 1 cup | blackberry, raspberry or other fruit jam |
| ¾ cup plus 2 tablespoons | buttermilk,, (I used yogurt) |
| ⅔ cup | raisins |
| ⅔ cup | chopped walnuts |
| pecans, alternative | |
| For the burnt sugar glaze: (I made cream cheese frosting) | |
| 1¼ cups | packed dark brown sugar |
| 1 tablespoon | unsalted butter |
| 1⅓ cup | milk |
| 1¼ teaspoons | vanilla extract |
1. Make cake: Preheat oven to 350 degrees. Butter a 9-inch springform cake pan. Sift dry ingredients together into a bowl. Set aside
2. Use an electric mixer on medium-high to mix butter and sugar until fluffy, about 5 minutes. Beat in eggs, one at a time, then beat in jam. Decrease speed to low, then alternate adding flour mixture and buttermilk, a ladleful at a time, until just mixed. Fold in raisins and nuts. Pour batter into buttered cake pan, smooth top and bake until a knife inserted in center emerges clean, 30-35 minutes. Transfer to a rack to cool.
3. Meanwhile, make burnt sugar glaze: In a heavy saucepan over medium heat, combine sugar, butter and milk. Stir to dissolve sugar and gradually bring to a boil. Boil, without stirring, 12 minutes. Remove from heat and stir until glaze thickens. Stir in vanilla.
4. Once cake is cool, spread burnt sugar glaze on top and serve.
—Adapted from "Classic Home Desserts" by Richard Sax
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