From Chris Say
(this was served at the May meeting and everybody loved it)
Adapted from Chris’s Grandmother’s recipe
½ cup buttermilk
2 tsp. soda
2 sticks unsalted butter (1 C)
2 cups sugar
6 large eggs
2 cups good quality jam or preserves
4 cups all-purpose flour, sifted
1 tsp. allspice
2 tsp. cinnamon
2 tsp. nutmeg
Combine buttermilk and soda. Set aside. Cream butter and sugar. Add eggs, beating well after adding them. Add jam or preserves, flour, and spices. Add buttermilk and soda mixture to the batter. Blend well. Bake at 350 degrees 1-1/2 hours in greased bundt pan or tube pan. Or, bake in greased layer pans or cupcake pans until done (about 25-30 mins) It will make 3 dozen cupcakes.
Caramel Frosting and Chocolate-Caramel filling (adapted from BBC Good Food, August 2012)
225 grams (1cup/2 sticks) unsalted butter softened
450 grams light brown sugar (2 ¼ cups) firmly packed
175 ml. heavy cream (3/4 cup)
300 grams icing 10X confectioners sugar (2 ¾ cups approx.) sifted when added to mixture
¼ tsp. sea salt or to taste
1 tsp. pure vanilla
100 grams chocolate (dark or semisweet according to preference) 3/4 cup in broken pieces or chips with ¼ cup reserved to make chocolate shavings as decoration
Put 1½ sticks of butter, the light brown sugar, and the heavy cream in a mediun pan. Heat gently until the butter is melted and the sugar is dissolved. Bring to a boil, stirring constantly. Reduce the heat and simmer the mixture for 5 minutes. Remove from heat . Add vanilla. Pour into a heatproof bowl. With an eletric mixer gradually beat in the 10X sugar as you sift it into the mixture. (This will prevent lumps) Beat the mixture until fluffy. Add the rest of the butter – ½ stick and sea salt to taste. If the frosting is too firm to spread, add a bit more heavy cream. If it is too thick to spread, add a bit more 10X sugar. Put aside ¼ of the mixture to make the chocolate-caramel filling. Frost the cake with the remaining ¾ of the mixture.
Chocolate Caramel Filling
Melt the chocolate and mix it into slightly less than ¼ of the caramel mixture.
Use the chocolate-caramel filling between the layers or slice the cake horizontally and fill with the chocolate-caramel filling. Frost the top and sides (if desired) with the caramel frosting.