Kentucky Blackberry Jam Cake is an old-fashioned southern layer cake with walnuts and caramel icing. Perfect for the holidays!
Preheat oven to 325 degrees. Spray two 9-inch cake pans with baking spray and line the bottoms with parchment paper.
Using an electric mixer, beat the butter and sugar together until light and creamy, 3 to 5 minutes.
Beat in eggs one at a time, scrapping down sides of the bowl in between additions.
Add the buttermilk, baking soda and jam and beat until incorporated.
Whisk together flour, cloves, allspice, and cinnamon. Add to butter mixture in batches, beating just until combined. Stir in walnuts.
Divide batter evenly between the two cake pans. Bake for 40 to 50 minutes or until they feel firm when pressed down on. Let cool in pans for 10 minutes and then turn them out on a wire rack to cool completely.
Prepare Caramel Icing. In a medium saucepan, melt the butter. Add brown sugar, bring mixture to a boil and simmer, stirring constantly, for 2 minutes.
Stir milk in and transfer mixture to a mixing bowl. Use electric mixer to beat mixture while gradually adding powdered sugar.
Place bottom cake layer on a cake stand or serving platter. Gradually pour about half the icing on top. You want the icing to have cooled enough so that it all doesn't run off the sides. Let the icing set up some and then place second layer on top.
Pour remaining icing on the top layer. Decorate with walnuts if desired.
For best results, have your eggs, jam, and buttermilk at room temperature.