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| INGREDIENTS |
- 1 spice cake mix
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1 cup chopped walnuts
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1 cup raisins
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1/4 cup flour
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1 cup blackberry jam
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1 cup apple juice
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Caramel icing:
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1 box brown sugar
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1 cup granulated sugar
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1 cup evaporated milk
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Pinch of salt
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1 stick butter or margarine
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1 teaspoon vanilla
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| INSTRUCTIONS |
Prepare cake mix according to directions on box; beat two minutes at medium speed. Roll walnuts and raisins in flour and add to cake batter. Fold in blackberry jam and mix two more minutes. Pour batter into three greased-and-floured 9-inch cake pans. Bake at 350º for 35 to 40 minutes. Cool. Using the handle of a wooden spoon, poke holes in the two cake layers that will be on the bottom. Pour cup heated apple juice into holes in each of the two layers; top each with icing and stack. Cover entire cake with caramel icing.
To make icing, combine brown sugar, white sugar, and salt in saucepan; add evaporated milk and stir well. Bring mixture to a boil on medium heat, stirring constantly. Boil for five minutes; add butter or margarine and vanilla. Beat by hand until icing is of spreading consistency. A word of caution: Do not overbeat; icing will harden as you ice cake.
The cook says, “Every Christmas when I was a child, we had Jam Cake and Coconut Cake. Now, I still make them every Christmas.”
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