JAM CAKE WITH CARAMEL FROSTING
Jam Cake with Caramel Frosting is super moist and flavorful. Blackberry jam is added to a spice cake batter, ramping up the flavor and adding moisture.
Provided by From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper
Categories desserts
Number Of Ingredients 21
Steps:
- Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans.
- In a medium bowl, sift together the flour, baking soda, allspice, cinnamon, nutmeg, cloves, salt and cocoa powder. Set aside.
- With an electric mixer, cream the sugar, butter and vanilla until light and fluffy. With the mixer running, add the eggs one at a time, beating well and scraping the bowl after each addition. Blend in jam.
- Add half of the dry ingredient mixture, then half the buttermilk. Repeat and mix just until blended.
- Stop the mixer and fold in raisins and pecans.
- Pour batter into prepared pans and bake for about 25 to 30 minutes or until a tester inserted into the center of the pan comes out clean. Place pans on a wire rack to cool.
- In a medium saucepan, melt the butter over low heat. Stir in the brown sugar and cook, slowly stirring, for 2 minutes or until the sugar dissolves.
- Whisk in the milk and bring to a slow boil, slowly stirring constantly.
- Take off heat and stir in vanilla.
- Stir or whisk in powdered sugar, 1/4 cup at a time, until the right consistency is reached - thick enough to frost the cake but not lumpy.
- Let cool to room temperature before frosting the cake.
- If the cakes have domed on the top, cut the top of the dome off so each section of the cake is fairly flat.
- Place one cake layer on the serving platter you plan to use. (Note: If you place pieces of wax paper around the edge of the serving platter and then put the cake on top, the paper will catch any frosting that drips when you frost the cake. You can then gently pull them out after you are done. This way, the serving platter stays clean.)
- Spread some of the frosting on the top of the base layer, about 1/4-inch thick.
- Take the second cake layer and place it upside down on top of the frosting (this way the smoothest side, which is the bottom during baking, is the top of your cake).
- Frost the top and sides with remaining frosting.
GRANDMA'S JAM CAKE
This was a special cake growing up. For us, it started with picking the blackberries so my grandmother could make the jam. My grandmother altered the recipie over the years, but I found this very old version in a letter written to my (then newlywed) mother. This would have been in the late 1950s. My grandmother wrote that she got the recipe from her grandmother, so that puts the recipe at about 100 years old. Jam cake just isn't the same without the crunch of the blackberry seeds. When I can't find jam with seeds, I add 1 tablespoon of poppyseeds for crunch.
Provided by gourmetmomma
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Cake:.
- In the original recipe, my grandmother starts out by insisting that this be mixed BY HAND with a wooden spoon for 500 strokes. The mixer works fine. The original recipe was written for half lard and half butter (fresh churned), but in the letter my grandmother mentioned that she had started using shortening instead of the lard.
- Cream shortening and sugars.
- Add eggs, jam, and vanilla. Mix well.
- Sift all dry ingredients and add to the creamed sugar mixture. Mix well.
- Add buttermilk and nuts and mix by hand.
- This makes 3 round layers of a 8 or 9 inch layer cake. Bake 350 for 30 minutes or until done. Allow layers to cool before frosting.
- Icing:.
- For the frosting, my grandmother's original instructions called for using the leftover coffee that had been sitting on the stove all day keeping warm. I find that making up a cup of coffee with espresso powder works well. You do want a strong mocha flavor for the icing.
- Mix all the icing ingredients using a mixer. It will be a stiff icing.
- Making layer cakes must have been common back in the early 50s, because my grandmother didn't even bother to write down instructions for making icing or assembling the cake. She just listed the ingredients and how to make stong coffee. Needless to say, assemble like any other layer cake.
Nutrition Facts : Calories 760.6, Fat 30.3, SaturatedFat 12, Cholesterol 71.7, Sodium 244.3, Carbohydrate 117.8, Fiber 3.2, Sugar 77.2, Protein 8.3
100 YEAR OLD JAM CAKE
This is one of my great-grandmas recipes that is really special.I was told to let it age for a day then serve the next day for a richer taste.I put a carmel icing in the recipe but you can use any kind or leave it plain.
Provided by Rhonda Wheeler
Categories Cakes
Time 50m
Number Of Ingredients 14
Steps:
- 1. Cream butter and add sugar slowly. Beat till creamy.
- 2. Add eggs (room temperature) one at a time beating after each egg.
- 3. Sift flour.Then sift 3 1/2 cups flour again with baking soda and spices..
- 4. Add flour mixture alternately with milk. Blend all ingredients together well.
- 5. Mix cake at least 10 minutes.
- 6. Fold in strawberry jam.
- 7. Grease and flour cake pans and pour batter in them. Can use 13x9" or bundt cake pan. Bake at 375 degrees for 30-40 minutes till golden brown.
- 8. CARMEL ICING: mix 1 1/2 cups melted butter and brown sugar. Add 1/2 cup of milk or cream and 2 teaspoons of vanilla. Add enough confectioners sugar to make spreadable consistency.About 1 box.Frost cake while warm.
OLD-FASHIONED JAM CAKE
I remember my Aunt Murna telling me she made this cake often when she was a young girl. Through the years, she made improvements to it, and her cake become a real family favorite. It has been a popular staple at our reunions.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts. , Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.
Nutrition Facts : Calories 702 calories, Fat 30g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 353mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 6g protein.
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