Best Quick And Deeelish Jam Cake With Caramel Frosting Recipes

JAM CAKE WITH CARAMEL FROSTING

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.

TRIPLE-LAYER TENNESSEE JAM CAKE

Steps:

• Beat the first 6 ingredients at low speed with an electric mixer for 1 minute. Scrape down sides and beat at medium speed 2 more minutes until well blended, scraping down sides if needed. Pour batter evenly into 3 greased and floured 9-inch round cake pans.
• Bake at 350 for 20-23 minutes or until cakes are light brown and spring back when lightly pressed with your finger.
• Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
• Place on layer on a serving platter. Spread with 1/2 of blackberry jam, leaving a 1/2-inch border. Spread a smooth, thin layer of warm Quick Caramel Frosting over jam. Repeat layers. Top with third cake layer. Spread top and sides of cake with remaining Quick Caramel Frosting, working quickly before the frosting hardens. (If frosting becomes too hard to spread, place it over low heat for 1 minute, stirring constantly.) Let cake stand 10 minutes.
• Quick Caramel Frosting:.
• Bring first 3 ingredients to boil in a 3 1/2-quart saucepan over medium heat, whisking constantly, about 2 minutes.
• Stir in milk and bring to a boil. Remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately.

OLD-FASHIONED JAM CAKE

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.

CARAMEL FROSTING I

Steps:

• In a saucepan over medium heat, melt the butter, and mix in 3 tablespoons milk and brown sugar. Boil vigorously for 1 minute.
• Remove from heat, and beat in 1/2 cup confectioners' sugar. Cool slightly, and beat in the vanilla and remaining 1/2 cup confectioners' sugar. Add more milk if the mixture is too thick.

BLACKBERRY JAM CAKE WITH CARAMEL ICING

Steps:

• Make the cake:
• In a large bowl with an electric mixer cream together the butter and the sugar until the mixture is light and fluffy. Add the eggs and combine the mixture well. Into a bowl sift together 3 cups of the flour, the allspice, the cloves, the cinnamon, and the salt. In another bowl combine the buttermilk and the baking soda. Add the flour mixture to the butter mixture in batches alternately with the buttermilk mixture, beating well after each addition. In a bowl toss together the raisins, the pecans, and the remaining 1 tablespoon flour and stir the mixture into the batter with the jam, stirring until the mixture is combined well. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake the layers in the middle of a preheated 325°F. oven for 40 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack for 15 minutes, invert them onto the rack, and let the layers cool completely.
• Make the icing
• In a saucepan combine the brown sugar, the evaporated milk, and the butter, cook the mixture over moderately low heat, stirring, until the sugar is dissolved, and cook it, undisturbed, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 238°F. on a candy thermometer. Transfer the mixture to a bowl and beat it until it is of spreading consistency. If the icing gets too hard to spread, dip the icing spatula in hot water.
• Transfer one of the layers, bottom up, to a cake plate, frost the top with the icing, and top it with the remaining layer, bottom down. Frost the top and sides with the icing.