Ingredients
1
cup (2 sticks) unsalted butter, room temperature
2
cups (packed) golden brown sugar
1
cup seedless blackberry jam (about 10 1/2 ounces)
1
cup walnut pieces (about 4 ounces), toasted, chopped
1
1/2 cups (packed) dark brown sugar
3/4
cup (1 1/2 sticks) unsalted butter, room temperature
1
1/2 tbsp mild-flavored (light) molasses
6
1/3 cups (about 1 3/4 pounds) powdered sugar
1
1/2 tsp vanilla extract
Directions
1.
For cake: Preheat oven to 325°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 6 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in jam. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in walnuts. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
2.
For icing: Combine brown sugar, evaporated milk, butter, molasses and salt in heavy medium saucepan. Whisk over medium-low heat until blended and smooth. Transfer mixture to large bowl. Cool to lukewarm, whisking occasionally, about 15 minutes. Working in batches, sift powdered sugar into mixture, beating until smooth after each addition. Beat in vanilla extract. Cover and refrigerate icing until firm enough to spread, about 30 minutes.
3.
Place 1 cake layer, flat side up, on serving platter. Spread 1 1/2 cups icing over top. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. (Can be prepared 1 day ahead. Cover cake and refrigerate. Let cake stand at room temperature 2 hours before serving.)
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