Mollie & bPaulie's Wedding Cake

Mollie & bPaulie's Wedding Cake
Many Thanks to Rosie for decorating the buh jeepers out of that !!!

Friday, March 11, 2011

Bored on a Friday Night??? Why Not Bake A Cake

Happy 1st Friday of Lent to all of you.
Since it is a day of Fast and Abstinance, Rosie and I are going to stay in eat a small portion of Blackbeans for our only meal today and bake
Blackberry Jam Cake with Buttercream frosting and Caramel.

I've made several different recipes and swear by Paula Deen.
This is her Holiday Spice Cake Recipe, which I have modified to be the Perfect Blackberry Jam Cake.

Use 3 eggs, 1 cup buttermilk, instead of her measurements for these ingredients, and add 1 cup Blackberry Jam.
Also, drizzle caramel syrup on top of the buttercream, or mix it in, depending on your own liking.

Holiday Spice Cake
Paula Deen

Recipe courtesy Paula Deen, 2008

Show: Paula's PartyEpisode: Butter Than Ever Christmas Party

Rated: 4 stars out of 5Rate itRead users' reviews (14)

* Filed under: Dairy, Buttermilk, Flour, Nuts, Sugar,
o Dish : Cake
o Technique : Baking
o Occasion : Holiday , Christmas , Holiday
o Herbs & Spices : Ginger , Clove , Cinnamon
o Who's Dining : For a Crowd


Cook Time:

25 min


8 servings


20 min
Inactive Prep
10 min
25 min
55 min

Recipe Tools:

* Print Recipe
* Get Card
* Save Recipe

Select a Card Size

* CARD3x5 card
* CARD4x6 card

Add To My Recipe Box
Add To
Or Create New Folder

Please limit to 20 characters

Adding Recipe
Adding Recipe

Add Or Do Not Add


This recipe was added to your Folder_Name folder.

Do not show this message again
Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box!!

Sign In or Create Your Recipe Box

* 3 cups cake flour
* 2 teaspoons baking powder
* 1 teaspoon baking soda
* 1 teaspoon ground nutmeg
* 1 teaspoon ground cinnamon
* 1 teaspoon ground ginger
* 1/2 teaspoon ground cloves
* 2 sticks butter, softened
* 2 cups sugar
* 1/2 teaspoon salt
* 4 eggs
* 1 1/4 cups buttermilk
* Quick Butter Cream, recipe follows
* Finely chopped nuts, for garnish
* Cocoa powder, for garnish


Preheat oven to 350 degrees F. Butter and flour 3 (8-inch) round cake pans.

In a small mixing bowl whisk together cake flour, baking powder, baking soda, ground nutmeg, ground cinnamon, ground ginger and ground cloves.

Cream the butter, sugar and salt until light and fluffy with an electric mixer. Beat in the eggs, 1 at a time, beating well after each addition. Beat in the dry ingredients and the buttermilk alternately beginning and ending with the dry.

When the batter is well mixed and smooth, divide it amongst the 3 prepared cake pans and bake about 25 minutes or until a toothpick inserted into the center of the cakes come out clean. Let cool in the pan for 10 minutes then turn out to cool completely. If the cake layers have domed a little during the baking process, slice off the tops with a long serrated knife so they are flat and even.

Place the first layer, cut side down, on a cake pedestal or serving plate. Spoon about 3/4 cup of butter cream onto the center of the cake. Spread it almost to the very edges with an offset spatula. Repeat with the remaining 2 layers. Garnish the top of the cake with finely chopped nuts and cocoa powder.
Quick Butter Cream:

* 3/4 cup butter, softened
* 1/4 cup shortening
* Pinch salt
* 6 cups confectioners' sugar
* 1 1/2 teaspoons vanilla extract
* 1/2 cup heavy cream

Beat the butter, shortening and salt together until creamy with an electric mixer. Add half the confectioners' sugar and beat until light and fluffy, about 5 minutes. Combine the vanilla extract and heavy cream. Gradually beat in the remaining confectioners' sugar alternating with the cream mixture until it is all incorporated and the frosting is very light and fluffy.

1 comment: