Jam Cake with Easy Caramel Icing

If you can’t find pear honey, you can substitute ½ cup strawberry preserves.

Jam cake:

½ cup butter, softened

1 cup sugar

3 large eggs, separated

1 teaspoon baking soda

½ cup buttermilk

1 ½ cups all-purpose flour

½ teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon cloves

½ teaspoon allspice

1 ½ tablespoons cocoa powder

1 cup blackberry jam

½ cup pear honey

½ cup raisins

½ cup chopped pecans

Caramel icing:

2 cups sugar

½ cup buttermilk

1 teaspoon baking soda

3 tablespoons light corn syrup

½ cup butter

1 teaspoon vanilla extract

To make the jam cake: Preheat the oven to 350 degrees. Grease and flour three 8-inch round cake pans. In the bowl of your electric mixer combine the butter and sugar. Add the egg yolks one at a time, mixing well after each addition. In a small bowl combine the baking soda and buttermilk and set aside. In another small bowl combine the flour, cinnamon, nutmeg, cloves, allspice, and cocoa powder. Alternately add the spice and buttermilk mixtures to the creamed mixture, beginning and ending with the dry mix. Add the jam, pear honey, raisins, and pecans.

In a medium bowl whip the egg whites until soft peaks form. Fold the whites into the cake batter. Divide the batter equally among the prepared pans. Bake for 25 to 30 minutes. The cakes are done when a toothpick comes out clean when inserted into the middle of each pan. Let the cakes cool in the pans for 10 minutes. Turn out onto waxed paper and let cool completely before icing.

To make the caramel icing: In a large saucepan combine the sugar and buttermilk. Add the baking soda, corn syrup, and butter. Cook over medium heat, stirring constantly until the mixture forms a soft ball stage (238 degrees). Remove from the heat and add the vanilla. Let cool for 10 minutes. Beat with a wooden spoon until the icing achieves spreading consistency. Divide among the 3 layers, icing the tops and sides.

Makes 16 servings.