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3C Flour 1t Cinnamon 1t Nutmeg 1t Cloves 1t Allspice 2C Sugar 1C Butter (softened) 1C Blackberry Jam 1C Raspberry Jam 4 Eggs 1C Milk 1t Vanilla 1C Pecans Frosting: 2C Light Brown Sugar (packed) 1/2C Milk 8t Butter (softened) 1/8t Salt 4C Confectioners Sugar 1C Pecans Preheat oven to 350 degrees. Grease and flour three 9-inch round cake pans. Sift flour and spices in a bowl. Stir in sugar. Add jams, eggs, milk and vanilla and beat with a mixer at medium speed until smooth, about 2 minutes. Stir in nuts. Divide batter among pans. Bake 18 to 23 minutes, until a wooden toothpick inserted near the center comes out clean. Cool in pans on a wire rack 10 minutes. Remove cake from pans and cool completely on wire rack. Prepare icing, combining brown sugar, milk, butter and salt in a large saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat and add confectioners sugar. If icing is too thick add a little milk, stir in nuts and spread over one cake layer. Top with second cake layer and ice top and add third layer and ice top and sides. Serves 12-16. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |