Old-Fashioned Jam Cake

Cake
3 cups self-rising flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
2 cups granulated sugar
1 cup (2 sticks) butter, softened
1 cup blackberry jam
1 cup raspberry jam
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped nuts, optional

Caramel Icing
2 cups packed light brown sugar
½ cup milk
8 teaspoons butter
1/8 teaspoon salt
4 cups confectioners’ sugar
1 cup chopped nuts, optional

1. Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
2. To prepare the cake, sift the flour and spices into a large mixing bowl. Stir in the sugar. Using a mixer at medium speed, beat the butter, jams, eggs, milk, and vanilla until smooth, 2 minutes. Stir in the nuts, if desired.
3. Divide batter evenly among the prepared pans. Bake 18 to 23 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pans on a wire rack 10 minutes. Remove the layers from the pans to cool completely on a wire rack.
4. To prepare the icing, combine the brown sugar, milk, butter, and salt in a large saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and add the confectioners’ sugar. If the icing is too thick, add a little milk. Stir in nuts, if desired. Spread over one cake layer. Top with second layer; ice top. Top with third layer, ice top.

Serves 12 to 16

Tips From Our Test Kitchen: Flavors improve if cake is refrigerated 24 hours.