A Wedding Cake.

Not just any wedding cake, the wedding cake. The wedding cake I baked with my (then soon-to-be) step-sister Emma for my father's wedding. 

It had blackberries and a maple lemon glaze and three layers, so really, how much better could it get?

 Ok, so the real secret is that Emma forced me to put the four sticks of butter called for in the recipe into the cake.

And, well, to tell the truth, it needed the four sticks to be just so delicious. And it was worth it. It was my Father's wedding, now!

                            

...Which doesn't mean it can't be made for some other occasion. It was a superb cake, if I do say so myself, and one that merits a post on this blog, if only for the pictures. 

Blackberry Jam Spice Cake

makes an 8" , 9", and 10" cake

adapted from Epicurious

2 tsps baking soda

2 cups buttermilk (or substitution of milk and lemon juice)

2 cups/4 sticks butter

4 cups sugar

8 eggs yolks, beaten

6 cups flour

4 tsps cinnamon

2 tsps nutmeg

2 tsps cloves

2 tsps allspice

2 tsps vanilla

2 cups blackberry jam, + more for filling

8 egg whites, beaten

fresh blackberries for topping (optional)

Preheat the oven to 300 °.  

In a small bowl, dissolve the baking soda into the buttermilk.

In a large bowl, cream the butter and gradually add sugar, then add the egg yolks.

Whisk all spices into the flour in a separate bowl. Add this to the creamed mixture alternately with the buttermilk mixture. Add the vanilla and the jam. Finally, fold in the beaten egg whites.

Pour into 3 well greased circular pans (springform works best): one 8", one 9", and one 10" pan. Bake for 15 minutes, and then up the heat to 350° and bake for 30 to 40 more minutes. 

Test cake with a knife, and if the blade comes out clean, remove from oven and cool.

Once cool, lay the biggest cake down and spread blackberry jam across the top. Put the medium cake on top and spread a layer of jam across its top as well. Finally, lay the smallest cake down and coat completely with Maple Lemon Glaze. Add blackberries to the top now if you want. Serve.

Maple Lemon Glaze 

adapted from Epicurious

1 1/3 cups powdered sugar

3 tbsps sour cream

1 tbsp maple syrup

1 1/2 tsps fresh lemon juice

1 tsp vanilla extract

Whisk all ingredients in a bowl and let stand until thickened, about 30 mins. 

note: putting in the fridge for this time will help thicken it, and a pinch of arrowroot starch or cornstarch will help if all else fails.