Ingredients

The following ingredients have 4 Servings
  • 1 cup unsalted butter (at room temperature)
  • 1-1/2 cups granulated sugar
  • 2 teaspoons vanilla extract
  • 4 large eggs (at room temperature)
  • 1-1/4 cups seedless blackberry jam (11 ounce jar)
  • 1 cup buttermilk
  • 3 cups all-purpose flour
  • 2 tablespoons unsweetened cocoa
  • 3 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon grated nutmeg
  • 1/2 teaspoon salt
  • 1-1/2 cups chopped toasted pecans
  • 1 cup caramel dip or dulce de leche (warmed until runny )
  • 2 teaspoons milk (if needed)

Instruction

  • Preheat oven to 325F.
  • Spray a 12-cup Bundt pan with Baker's release spray and set aside.
  • In a stand mixer fitted with a paddle, mix the softened butter with the sugar and vanilla until smooth.
  • Add eggs one at a time, allowing them to incorporate.
  • Warm the jam in a microwave or small saucepan until it melts, then stir into the buttermilk to make sure it is cool enough to add to the eggs. Mix that in and blend.
  • Add the flour, cocoa, baking powder, cinnamon, allspice, nutmeg and salt, mixing into a smooth batter.
  • Fold in the pecans.
  • Add the batter to the cake pan, evening out the top.
  • Bake for 65-75 minutes or until it tests done with a toothpick. I did my cake for 70 minutes.
  • Allow to cool in the pan 15 minutes, then turn out of the pan and finish cooling on a wire rack.
  • After the cake cools completely, warm the caramel until it is thin enough to drizzle, adding 1-2 teaspoons of milk to achieve that if needed.
  • Drizzle cake with caramel and allow it to set up and dry.