The Mad Hatter's Uncake

READY IN: 2hrs 30mins




  • Cake:
  • Lower oven racks to just below the middle. Preheat oven to 350 degrees.
  • Coat the inside of 9x5 inch bread loaf pans with 1 tbsp butter.
  • Generously shake the turbinado sugar onto the butter.
  • Whisk together flour, baking powder, baking soda, and salt and set aside.
  • Combine milk and vanilla in another bowl and set aside.
  • Cream peanut butter and softened stick of butter in mixer until really well mixed.
  • Add white sugar and brown sugar to mixture and beat well until very light and fluffy. "Beat the hell out of it.".
  • Add one egg and beat well until very light. Repeat for each egg.
  • Add 1/3 flour mixture at low speed. Beat well.
  • Add 1/3 milk mixture and beat well. Beat well.
  • Repeat for remaining flour and milk.
  • Divide batter evenly between the 2 pans.
  • Space pans evenly between each other and the sides of the oven.
  • Bake for 50 minutes.
  • Sprinkle tops of cakes with raw sugar.
  • If edges are browning, cover cakes with aluminum foil without touching the top of the cake "tent them". Do this outside of the oven to preserve the heat of the oven.
  • Replace cakes in oven for 10 to 15 minutes more, only until a toothpick comes out clean.
  • Cool on rack for 20 minutes.
  • Remove cakes from pans.
  • Overturn on racks until cooled completely.
  • Blackberry Jam spread:
  • Combine berries, sugar, and water in saucepan over med-low heat.
  • Simmer about 20 minutes, until berries get really juicy.
  • Remove 2 tbsp of juice only from mixture and set aside to cool. Can use cracked ice to cool the bowl.
  • Whisk cornstarch into cooled juice. Juice must be cooled entirely! Allow the berries on the stove to continue to simmer on low heat.
  • Whisk back into the berry mixture and return heat to med-low.
  • When thickened bubbles are visible, remove from heat.
  • Stir in lemon juice.
  • Cover and put in refrigerator for at least 30 minutes.
  • Peanut butter frosting:
  • Beat peanut butter and butter on high speed until well incorporated, light and fluffy.
  • Add in all powdered sugar with mixer on very low speed.
  • Add milk slowly until the mixture reaches the right consistency.
  • Add vanilla and mix until creamy.
  • Assembly:
  • Cut off end of cake bread with a serrated knife.
  • Cut slices of cake to desired thickness.
  • Apply at most 3 tbsp peanut butter frosting first but do not spread much. Keep light and fluffy.
  • Add at most 1 tbsp jam on top of peanut butter.
  • Place second slice of cake on top and press lightly.