Best Holiday Jam Cake Recipes

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HOLIDAY JAM CAKE



Holiday Jam Cake image

Make and share this Holiday Jam Cake recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

vegetable oil or nonstick cooking spray, for pan
3 cups all-purpose flour, plus additional for pan
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups one 18-ounce jar seedless blackberry preserves
1 cup finely chopped pecans
confectioners' sugar (optional)

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.

Nutrition Facts : Calories 708, Fat 28.9, SaturatedFat 13.2, Cholesterol 134.4, Sodium 315.6, Carbohydrate 105.8, Fiber 2.9, Sugar 65.7, Protein 8.6

HOLIDAY JAM CAKE (#2)



Holiday Jam Cake (#2) image

This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and...

Provided by Billie Neal

Categories     Jams & Jellies

Number Of Ingredients 23

CAKE:
2 c sugar
1 c shortening
3 eggs
1 c buttermilk
1 c blackberry jam
3 c sifted flour
1 tsp baking soda
1 can(s) chopped nuts
1 c raisins
1 c grated coconut
1 large apple, grated
chopped dates (opt.)
FILLING:
2 c sugar
2 Tbsp flour
1 1/2 c milk
1 c oleo or butter
1 c nuts
1 c chopped raisins
1 c grated coconut
1 apple, grated
maraschino cherries

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

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