Recipe: Jam Cake with Caramel Icing (using spice cake mix) (3)

JAM CAKE WITH CARAMEL ICING I

1 spice cake mix (2-layer size)
1 cup pecans, chopped
1 cup raisins
1/4 cup flour
1 cup blackberry jam

Preheat oven to 350 degrees F. Grease and flour three round pans.

Mix cake according to directions on box. Roll pecans and raisins in flour. Add to cake batter. Then fold in blackberry jam. Pour into prepared pans.

Bake at 350 degrees until done. Cool. Frost with Caramel Icing.

CARAMEL ICING:
1 cup brown sugar
1 cup granulated sugar
1 stick (1/2 cup) butter
1/2 cup evaporated milk
1 tsp. vanilla

Heat sugars, butter and milk until dissolved. Bring to rolling boil; cook for 1 minute. Set off heat and add vanilla and beat to right consistency to spread. If it becomes too thick, add a little milk at a time.

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JAM CAKE WITH CARAMEL ICING II

1 box spice cake mix (2-layer size)
1 (3 oz) box instant vanilla pudding mix
1 tsp. cinnamon
1 tsp. nutmeg
1 tsp. cloves
3/4 cup oil
3/4 cup water
4 eggs
1 cup jam (with seeds)
1 cup nuts
1 cup chopped dates or raisins

Preheat oven to 325 degrees F. Grease and flour a tube pan.

In a mixing bowl combine dry cake mix, dry pudding mix, and spices. Add oil, water, and eggs and beat for 2 minutes. Stir in jam. Stir in nuts and dates or raisins and pour into prepared tube pan.

Bake at 325 degrees for 1 hour. Cool in pan. Frost cooled cake with Caramel Icing.

CARAMEL ICING:
1 (1 lb) box light brown sugar
1 stick (1/2 cup) butter
1 cup cream (half & half)

Stir until it boils. When it starts to boil, do not stir. Cook to soft ball. Beat until thickens and frost. If too hard, add hot water.

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JAM CAKE WITH CARAMEL ICING III

1 box Duncan Hines spice cake mix
1 (3 oz) box instant chocolate pudding mix
3/4 cup oil
3/4 cup water
4 eggs
2 cups blackberry jam (seedless is best)
1 cup raisins
3/4 cup chopped pecans

Mix cake mix, pudding mix, oil, water, and eggs. Add jam, raisins and nuts. Pour into a 9x13 inch pan that has been lined with wax paper.

Place in a preheated 325 to 350 degree oven and bake about an hour or until done. Cool and ice with Quick Caramel Icing.

QUICK CARAMEL ICING:
6 tbsp. butter
3/4 cup brown sugar
6 tbsp. sweetened condensed milk
1 1/2 cups powdered sugar, sifted

Melt butter; add brown sugar and stir. Add milk, bring to a boil and boil hard for 1 minute. Remove from heat; add powdered sugar gradually, beating constantly until mixture looses gloss.