Best Kentucky Blackberry Jam Cake Recipes

KENTUCKY BLACKBERRY JAM CAKE

Steps:

• 1. Place cake mix, jam, buttermilk, oil, cinnamon and eggs in a large mixing bowl and beat on low speed 30 seconds. Increase speed to medium and beat 1 1/2 minutes longer or until smooth. Fold nuts into batter.
• 2. Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for 30 to 34 minutes. or until cake tests done.
• 3. Cool on wire racks 10 minutes, then remove from pans. Let the layers cool completely on the racks before frosting. Frost with cream cheese frosting or caramel frosting.

KENTUCKY BLACKBERRY JAM CAKE

Steps:

• Place cake mix, jam, buttermilk, oil, cinnamon and eggs in a large mixing bowl and beat on low speed 30 seconds. Increase speed to medium and beat 1 1/2 minutes longer or until smooth.
• Fold nuts into batter.
• Pour into 2 greased and floured 9 inch cake pans.
• Bake at 350 degrees for 30 to 34 minutes or until the tops spring back when lightly pressed with a finger.
• Cool on wire racks 10 minutes, then remove from pans.
• Let the layers cool completely on wire racks.
• When layers are cool, frost with a cream cheese, caramel or lemon frosting.

KENTUCKY BLACKBERRY JAM CAKE

Steps:

• 1. Soak raisins for several hours or overnight in the crushed pineapple.
• 2. Sift together flour, baking soda, cinnamon, nutmeg and cloves.
• 3. Cream shortening and butter in large bowl of electric mixer.
• 4. Gradually add sugar and beat until fluffy.
• 5. Add eggs one at a time, beating well after each addition.
• 6. Blend in jam.
• 7. Alternately add sifted dry ingredients and buttermilk to the creamed mixture.
• 8. Blend in pineapple, raisins and pecans.
• 9. Pour batter into 13x9x2-inch pan that has been greased and floured.
• 10. Bake at 350 for 55 to 60 minutes or until done.
• 11. Dust with confectioners\' sugar; cut in squares.
• 12. This will freeze.

KENTUCKY BLACKBERRY JAM CAKE

Steps:

• Preheat oven to 325 degrees. Spray two 9-inch cake pans with baking spray and line the bottoms with parchment paper.
• Using an electric mixer, beat the butter and sugar together until light and creamy, 3 to 5 minutes.
• Beat in eggs one at a time, scrapping down sides of the bowl in between additions.
• Add the buttermilk, baking soda and jam and beat until incorporated.
• Whisk together flour, cloves, allspice, and cinnamon. Add to butter mixture in batches, beating just until combined. Stir in walnuts.
• Divide batter evenly between the two cake pans. Bake for 40 to 50 minutes or until they feel firm when pressed down on. Let cool in pans for 10 minutes and then turn them out on a wire rack to cool completely.
• Prepare Caramel Icing. In a medium saucepan, melt the butter. Add brown sugar, bring mixture to a boil and simmer, stirring constantly, for 2 minutes.
• Stir milk in and transfer mixture to a mixing bowl. Use electric mixer to beat mixture while gradually adding powdered sugar.
• Place bottom cake layer on a cake stand or serving platter. Gradually pour about half the icing on top. You want the icing to have cooled enough so that it all doesn't run off the sides. Let the icing set up some and then place second layer on top.
• Pour remaining icing on the top layer. Decorate with walnuts if desired.