Best Holiday Jam Cake Recipes

HOLIDAY JAM CAKE

Steps:

• Heat oven to 350 degrees. Generously grease and flour a 10-inch-by-4-inch tube pan. In a large bowl, stir together 3 cups flour, cinnamon, cloves, allspice and salt. Pour buttermilk into 2-cup glass measure or bowl. Stir in baking soda and set aside; it will foam slightly.
• In a large bowl, using an electric mixer at medium speed, beat butter until creamy. Gradually beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
• With mixer at low speed, gradually beat in flour mixture, alternating with buttermilk, until just blended. Beat in preserves and pecans until just mixed, then finish mixing by hand with a spatula.
• Scrape batter into pan and smooth top. Bake until cake is springy to the touch and shrinks from sides, and a toothpick inserted into the middle comes out clean, 65 to 70 minutes. (If baking as holiday gifts, pour into three smaller pans and begin checking for doneness after 30 minutes.).
• Transfer to wire rack and cool completely in pan. To remove from pan, run a knife or thin spatula around the edges and center tube. Turn cake onto plate and lift off pan. If desired, dust with confectioners' sugar before serving.

HOLIDAY JAM CAKE (#2)

Steps:

• 1. CAKE: Cream sugar and shortening; add eggs and mix well.
• 2. Combine buttermilk and jam.
• 3. Sift flour and baking soda together;
• 4. Add alternately with buttermilk mixture to sugar mixture.
• 5. Add remaining ingredients; stir well.
• 6. Pour into three 9-inch layer pans.
• 7. Bake for 30 to 40 minutes at 350 degrees.
• 8. FILLING: Combine sugar and flour; add milk and oleo.
• 9. Cook until thick, stirring occasionally.
• 10. Remove from heat; add next 4 ingredients. Stir well.
• 11. Spread over cake layers and sides.
• 12. Garnish with cherries. Mrs. Rita Mae Sellers Church of God LWWB Hazlehurst, Georgia