All-New Cake Mix Doctor - Anne Byrn [46]
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist two 9-inch round cake pans with vegetable oil spray, then dust them with flour. Shake out the excess flour and set the pans aside.
2. Place the cake mix, pumpkin, oil, water, cinnamon, ginger, and eggs in a large mixing bowl and beat with an electric mixer on low speed until the ingredients are moistened, 30 seconds. Stop the machine and scrape down the side of the bowl with a rubber spatula. Increase the mixer speed to medium and beat for 2 minutes longer, scraping down the side of the bowl again if needed. The batter should be well blended and smooth. Divide the cake batter evenly between the 2 prepared cake pans, smoothing the tops with the rubber spatula. Place the pans in the oven side by side.
3. Bake the cake layers until the tops spring back when lightly pressed with a finger, 25 to 30 minutes. Transfer the cake pans to wire racks and let the cake layers cool for 5 minutes. Run a sharp knife around the edge of each cake layer and give the pans a good shake to loosen the cakes. Invert each layer onto a wire rack, then invert it again onto another rack so that the cakes are right side up. Let the layers cool completely, 20 minutes longer.
4. Meanwhile, make the frosting of your choice.
5. To assemble the cake, transfer one layer, right side up, to a cake plate and spread about a cup of the frosting over the top. Place the second layer, right side up, on top of the first, then frost the top and side of the cake with the remaining frosting, working with smooth, clean strokes. To make slicing easier, place the uncovered cake in the refrigerator until the frosting sets, 20 minutes. Garnish with the candied zest or toasted nuts just before serving.
Keep It Fresh! Store this cake, in a cake saver or loosely covered with waxed paper, in the refrigerator for up to one week. Freeze the cake, in a cake saver, for up to six months. Let the cake thaw overnight in the refrigerator before serving.
Recipe Reminders
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PREP NOTES
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SPECIAL TOUCHES
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KENTUCKY BLACKBERRY JAM CAKE
serves:
12 to 16
prep:
30 minutes
bake:
30 to 35 minutes
cool:
20 to 30 minutes
With or Without Seeds?
Blackberry jam is often sold seedless. Buy this if you prefer no seeds.
MARCY CARRICO of Raleigh, North Carolina, wrote that her husband’s family is from Springfield, Kentucky, and they make jam cake differently from the way we do it in Tennessee: We sandwich blackberry jam between spice cake layers; the people in Kentucky, or at least in the town of Springfield, combine the jam in the cake batter. Marcy asked me to come up with a cake mix version of this regional favorite. I did, and here it is, containing not only blackberry jam but also golden raisins. I’ve covered the layers in caramel frosting, as all blackberry cakes must be frosted no matter their state of origin! The frosting seals in the flavors, making this cake a good keeper that’s moist and spicy.
Vegetable oil spray, for misting the pans
Flour, for dusting the pans
1 package (18.25 ounces) plain spice cake mix
1 cup blackberry jam
1 cup buttermilk
2/3 cup vegetable oil
½ teaspoon ground cinnamon
3 large eggs
1 cup golden raisins, chopped
2 tablespoons all-purpose flour
1 cup finely chopped pecans
Quick Caramel Frosting (page 485)
1. Place a rack in the center of the oven and preheat the oven to 350°F. Lightly mist