Ingredients

The following ingredients have 4 Servings
  • Blackberry Jam
  • 1 lb frozen blackberries
  • 2 cups of sugar
  • 2 tbs lemon juice
  • Cake
  • 3 cups all purpose flour
  • 3 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups of sugar
  • 4 eggs
  • 2 cups vegetable oil
  • 1 1/3 whole milk
  • 1 tbs lime zest
  • 1 tbs lemon zest
  • Frosting
  • 2 8 oz packages of cream cheese
  • 1/2 cup butter
  • 3 tbs coconut rum
  • 2 tbs fresh lime juice
  • 3 1/2 cups powder sugar

Instruction

  • Jam:
  • Drain the juice from the blackberries. (You can save it to make some pancakes the next day)
  • Combine the blackberries, sugar and lemon juice in a medium sauce pot.
  • Bring to boil and lower the temperature to medium low. Cook for 30-35 minutes.
  • Cool down, transfer into a jar and refrigerate.
  • Cake
  • Preheat the oven to 350. Grease and lightly flour 3, 8-inch round cake pans.
  • Prepare all the ingredients and have them ready before starting the batter.
  • Sift the flour, baking powder and salt together.
  • Beat the sugar and eggs together, on high speed, until light and fluffy, about 5-7 minutes.
  • With mixer running, drizzle in the oil and beat until well combined.
  • Add the zest.
  • Alternating, beat in dry ingredients and milk. Start and end with dry ingredients.
  • Divide the batter between the 3 cake pans. Bake for 18-20 minutes. Do a toothpick test to make sure its done.
  • Cool in the pan for about 10 minutes and transfer onto a wire rack to cool completely.
  • Frosting:
  • Combine the ingredients for the frosting in a mixer. Beat until very well combines. Refrigerate until ready to use.
  • Putting The Cake Together:
  • Spread jam between the cake layers. Place the cake with jam in the refrigerator and cool for about 30-45 minutes.
  • Once the cake is cold, frost it using a rubber spatula. Even out the frosting with the a metal icing spatula. (to get even surface)
  • Decorate with blackberries.