- 1 cup raisins
- ⅓ cup whisky
- 1 ½ cups unsalted butter, plus some for greasing the pan
- ½ cup unseasoned bread crumbs
- 2 cups sugar
- 6 eggs
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ teaspoons cinnamon
- 1 ¼ teaspoons cloves
- 1 ¼ teaspoons allspice
- 2 tablespoons unsweetened cocoa
- ¾ cup buttermilk
- 1 tablespoon vanilla extract
- 2 cups blackberry jam, stirred well to loosen
- ½ cup coarsely chopped toasted walnuts
- ½ cup butter
- 1 cup brown sugar
- ¼ cup milk, plus more if needed for thinning
- 1 tablespoon vanilla
- 2 ½ cups confectioners’ sugar
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (12 servings)
982 calories; 37 grams fat; 20 grams saturated fat; 1 gram trans fat; 9 grams monounsaturated fat; 4 grams polyunsaturated fat; 151 grams carbohydrates; 3 grams dietary fiber; 109 grams sugars; 9 grams protein; 175 milligrams cholesterol; 234 milligrams sodium
- Soak the raisins in the whisky for at least 30 minutes or overnight.
- Preheat the oven to 325 degrees. Grease a 10-inch bundt pan and coat with the bread crumbs.
- Cream the butter in a mixing bowl. Add the sugar and beat until light and fluffy. Beat in the eggs, one at a time.
- Sift together the flour, baking soda, cinnamon, cloves, allspice and cocoa and set aside. Combine the buttermilk and vanilla. Fold the flour mixture into the butter mixture, alternating with the buttermilk mixture in these proportions: 1/3 flour mixture, 1/2 buttermilk, 1/3 flour mixture, remaining buttermilk, remaining flour mixture. Do not beat.
- Drain the raisins and fold them into the batter along with the jam and walnuts. Pour into the prepared pan and bake for 60 to 70 minutes, or until the cake is firm and bounces back in the center. Cool for 5 minutes, then unmold onto a rack.
- To make the icing: Melt the butter in a saucepan over medium heat. Stir in the brown sugar and continue stirring for 2 minutes. Slowly pour in the milk and bring the mixture to a boil. Remove from the heat and stir in the vanilla and confectioners’ sugar. Beat until creamy and smooth. Thin with a little milk or whisky, if needed. Drizzle over the warm cake.