Blackberry Jam Cake With Caramel Icing Recipes

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MAMIE'S BLACKBERRY CAKE WITH CARAMEL ICING



Mamie's Blackberry Cake with Caramel Icing image

Delicious cake made with fresh blackberries and topped with caramel icing.

Provided by APRILRACHELLE

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h

Yield 16

Number Of Ingredients 14

2 cups white sugar
¾ cup solid vegetable shortening (such as Crisco®)
2 eggs
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon vanilla extract
1 cup buttermilk
1 tablespoon baking soda
3 ½ cups all-purpose flour
2 cups blackberries, drained
3 cups packed brown sugar
1 cup evaporated milk
2 tablespoons butter
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  • Beat white sugar and shortening together in a bowl using an electric mixer until creamy; add eggs and mix well. Mix cinnamon, cloves, and vanilla extract into creamed butter mixture.
  • Whisk buttermilk and baking soda together in a separate bowl; stir into creamed butter mixture until thoroughly mixed. Slowly stir flour into butter-buttermilk mixture until batter is smooth; fold in blackberries. Pour batter into the prepared baking dish.
  • Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 40 minutes. Cool in the pan for 10 minutes before removing to a serving plate.
  • Combine brown sugar, evaporated milk, and butter in a saucepan; cook and stir mixture over medium heat until a small amount of brown sugar mixture dropped into cold water forms a soft ball. Remove saucepan from heat and stir in vanilla extract. Beat by hand until icing is thick. Spread icing quickly over top and sides of cake.

Nutrition Facts : Calories 497.3 calories, Carbohydrate 90.8 g, Cholesterol 32.2 mg, Fat 13.4 g, Fiber 1.8 g, Protein 5.5 g, SaturatedFat 4.4 g, Sodium 284.7 mg, Sugar 68.3 g

BLACKBERRY JAM CAKE WITH CARAMEL ICING



Blackberry Jam Cake With Caramel Icing image

Provided by Nora Kerr

Categories     dessert

Time 2h

Yield Twelve servings

Number Of Ingredients 21

1 cup raisins
1/3 cup whisky
1 1/2 cups unsalted butter, plus some for greasing the pan
1/2 cup unseasoned bread crumbs
2 cups sugar
6 eggs
3 cups all-purpose flour
1 teaspoon baking soda
1 1/2 teaspoons cinnamon
1 1/4 teaspoons cloves
1 1/4 teaspoons allspice
2 tablespoons unsweetened cocoa
3/4 cup buttermilk
1 tablespoon vanilla extract
2 cups blackberry jam, stirred well to loosen
1/2 cup coarsely chopped toasted walnuts
1/2 cup butter
1 cup brown sugar
1/4 cup milk, plus more if needed for thinning
1 tablespoon vanilla
2 1/2 cups confectioners' sugar

Steps:

  • Soak the raisins in the whisky for at least 30 minutes or overnight.
  • Preheat the oven to 325 degrees. Grease a 10-inch bundt pan and coat with the bread crumbs.
  • Cream the butter in a mixing bowl. Add the sugar and beat until light and fluffy. Beat in the eggs, one at a time.
  • Sift together the flour, baking soda, cinnamon, cloves, allspice and cocoa and set aside. Combine the buttermilk and vanilla. Fold the flour mixture into the butter mixture, alternating with the buttermilk mixture in these proportions: 1/3 flour mixture, 1/2 buttermilk, 1/3 flour mixture, remaining buttermilk, remaining flour mixture. Do not beat.
  • Drain the raisins and fold them into the batter along with the jam and walnuts. Pour into the prepared pan and bake for 60 to 70 minutes, or until the cake is firm and bounces back in the center. Cool for 5 minutes, then unmold onto a rack.
  • To make the icing: Melt the butter in a saucepan over medium heat. Stir in the brown sugar and continue stirring for 2 minutes. Slowly pour in the milk and bring the mixture to a boil. Remove from the heat and stir in the vanilla and confectioners' sugar. Beat until creamy and smooth. Thin with a little milk or whisky, if needed. Drizzle over the warm cake.

Nutrition Facts : @context http, Calories 957, UnsaturatedFat 14 grams, Carbohydrate 147 grams, Fat 37 grams, Fiber 3 grams, Protein 9 grams, SaturatedFat 21 grams, Sodium 228 milligrams, Sugar 104 grams, TransFat 1 gram

BLACKBERRY JAM CAKE WITH CARAMEL ICING



Blackberry Jam Cake with Caramel Icing image

Categories     Cake     Dairy     Egg     Dessert     Bake     Blackberry     Raisin     Pecan     Gourmet

Yield Makes 30 cakes

Number Of Ingredients 18

For the cake
2 sticks (1 cup) unsalted butter
2 cups sugar
5 large eggs, beaten
3 cups plus 1 tablespoon sifted all-purpose flour
1 1/2 teaspoons allspice
1 1/2 teaspoons ground cloves
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 cup chopped raisins or dates
1 cup chopped pecans
1 cup seedless blackberry jam
For the icing
3 cups light brown sugar
1 cup evaporated milk
1 stick (1/2 cup) unsalted butter

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.

BLACKBERRY JAM CAKE II



Blackberry Jam Cake II image

This is a delicious cake that is even more delicious with Caramel Frosting! To make sour milk, put 1 tablespoon vinegar or lemon juice in a measuring cup and fill with milk until 1 cup is reached. Enjoy!

Provided by BALLERINAGAL

Categories     Desserts     Cakes     Sheet Cake Recipes

Time 1h

Yield 16

Number Of Ingredients 11

1 cup white sugar
2 tablespoons unsweetened cocoa powder
½ cup milk
1 teaspoon vanilla extract
2 eggs
½ cup butter
1 cup dark brown sugar
1 cup sour milk
1 teaspoon baking soda
2 ½ cups all-purpose flour
1 ¼ cups blackberry preserves

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool.
  • In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cooked mixture. Combine sour milk and baking soda. Beat in the flour alternately with the sour milk mixture. Stir in blackberry jam. Pour batter into prepared pan.
  • Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts : Calories 310.2 calories, Carbohydrate 59.7 g, Cholesterol 39.7 mg, Fat 6.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 151.9 mg, Sugar 43 g

BLACKBERRY JAM CAKE WITH WALNUTS AND CARAMEL ICING



Blackberry Jam Cake with Walnuts and Caramel Icing image

Categories     Cake     Fruit     Nut     Dessert     Bake     Thanksgiving     Blackberry     Walnut     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes 8 to 10 servings

Number Of Ingredients 21

Cake
3 cups all purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground cloves
1/2 teaspoon salt
1 cup (2 sticks) unsalted butter, room temperature
2 cups (packed) golden brown sugar
6 large eggs
1 cup seedless blackberry jam (about 10 1/2 ounces)
3/4 cup buttermilk
1 cup walnut pieces (about 4 ounces), toasted, chopped
Icing
1 1/2 cups (packed) dark brown sugar
1 cup evaporated milk
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 1/2 tablespoons mild-flavored (light) molasses
1/4 teaspoon (generous) salt
6 1/3 cups (about 1 3/4 pounds) powdered sugar
1 1/2 teaspoons vanilla extract

Steps:

  • For cake:
  • Preheat oven to 325°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 6 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in jam. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in walnuts. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
  • For icing:
  • Combine brown sugar, evaporated milk, butter, molasses and salt in heavy medium saucepan. Whisk over medium-low heat until blended and smooth. Transfer mixture to large bowl. Cool to lukewarm, whisking occasionally, about 15 minutes. Working in batches, sift powdered sugar into mixture, beating until smooth after each addition. Beat in vanilla extract. Cover and refrigerate icing until firm enough to spread, about 30 minutes.
  • Place 1 cake layer, flat side up, on serving platter. Spread 1 1/2 cups icing over top. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. (Can be prepared 1 day ahead. Cover cake and refrigerate. Let cake stand at room temperature 2 hours before serving.)

BLACKBERRY JAM CAKE WITH CARAMEL ICING



Blackberry Jam Cake with Caramel Icing image

This is one of my husbands favorite cakes. I try to make it on Thansgiving or Christamas every year. The caramel icing gives it a finishing touch. This cake is very rich in taste.

Provided by Betty Graves @ILUVSPICES

Categories     Cakes

Number Of Ingredients 12

1/2 teaspoon(s) salt
4 cup(s) all purpose flour
2 teaspoon(s) baking soda
2 teaspoon(s) cinnamon
1 cup(s) raisins
2 teaspoon(s) nutmeg
6 - eggs room temperature
2 cup(s) dark brown sugar, packed
1 cup(s) walnuts, chopped
1 cup(s) butter, salted, softened
2 cup(s) blackberry jam (i use jam in jar at grocery store)
2 cup(s) buttermilk, room temperature

Steps:

  • Preheat the oven to 325 degrees F. Butter and flour a large tube pan, or use a flour based baking spray such as Baker's Joy. Set the pan aside.
  • Separate the eggs, putting the yolks and whites in different mixing bowls. In another large bowl, mix together the flour, baking soda, salt, cinnamon, and nutmeg. In a small bowl, mix ½ cup of the flour mixture with the walnuts and raisins.
  • Add the brown sugar, butter, and blackberry jam to the egg yolks, and stir together thoroughly. Stir in the buttermilk. Add the flour mixture. Beat the egg whites until they turn white but are loose and runny, not too "airy." Fold the egg whites into the batter. Then mix the nuts and raisins into final mixture blending only enough so that they are equally distributed in the batter.
  • Pour the batter into the tube pan and bake for 1 ½ to 2 hours. When a toothpick inserted in the center comes out clean, it's done.
  • Remove the pan from the oven and let the cake cool for about 10 minutes in the pan. Then loosen the cake from the sides of the pan by running a knife around the edge. Invert a cake plate over the pan, and invert the two together. Lift off the tube pan.
  • Caramel Icing: 8 tablespoons butter, softened 1/2 cup heavy cream 2 cups dark brown sugar, packed Mix all the ingredients together in a saucepan and cook over medium heat until the sugar has dissolved and the icing is well blended. Remove from the heat and drizzle over cake while still warm. You can make the icing as thick as you like.

BLACKBERRY JAM CAKE I



Blackberry Jam Cake I image

Blackberry jam is folded into the batter of this bundt cake. After baking the cake is given a confectioners' sugar glaze.

Provided by Barbara

Categories     Desserts     Cakes     Spice Cake Recipes

Yield 12

Number Of Ingredients 16

¼ cup butter
1 cup white sugar
2 egg yolks
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cinnamon
½ teaspoon ground allspice
1 cup blackberry preserves
1 cup sifted confectioners' sugar
2 tablespoons milk
1 tablespoon butter, softened
½ teaspoon vanilla extract

Steps:

  • Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
  • Dissolve soda in buttermilk, stirring well.
  • Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.
  • Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.
  • Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake

Nutrition Facts : Calories 314.2 calories, Carbohydrate 63 g, Cholesterol 47.9 mg, Fat 6 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 3.5 g, Sodium 300.9 mg, Sugar 45.1 g

QUICK AND DEEELISH JAM CAKE WITH CARAMEL FROSTING



Quick and Deeelish Jam Cake With Caramel Frosting image

You can make this moist jam cake from a spice cake boxed mix AND the caramel frosting tastes like the old-fashioned penuche fudge....ummm ummmm. It is rich and buttery and oh so quick. You can make the cake ahead of time, wrap the layers well, and freeze for at least three weeks if you like. It will be the hit of your Christmas or Holiday Party!

Provided by Aunt Yaya

Categories     Dessert

Time 27m

Yield 1 cake, 12 serving(s)

Number Of Ingredients 14

1 (18 ounce) package spice cake mix (Duncan Hines)
1/4 teaspoon cinnamon
1 cup buttermilk
1/3 cup applesauce (plain)
1/3 cup vegetable oil
3 large eggs
1 cup blackberry jam (Smuckers)
1 cup raisins
1 cup chopped walnuts
1/2 cup unsalted butter, 1 stick (NO substitutes or it will fail)
1 cup firmly packed brown sugar
1/4 cup evaporated milk (Pet)
2 cups powdered sugar
1 teaspoon vanilla

Steps:

  • CAKE:.
  • Preheat oven to 350 degrees Fahrenheit.
  • Prepare three 8" or two 9" round cake pans.
  • Mix the cake mix and cinnamon together.
  • Add the buttermilk, applesauce, vegetable oil, eggs, and jam.
  • Mix thoroughly.
  • Fold in the raisins and nuts.
  • Pour batter into pans.
  • Bake for 22 to 25 minutes or until they spring back when touched lightly in the middle.
  • Cool for 10 minutes in the pan; invert cakes onto wire cooling racks.
  • Set aside and prepare frosting.
  • FROSTING:.
  • Use the butter wrapper to grease the inside of a saucepan.
  • Over medium heat melt butter and brown sugar together; bring to a boil.
  • Stir and boil for 2 minutes exactly.
  • Stir in evaporated milk; bring to boil.
  • Remove from heat and add powdered sugar and vanilla.
  • Beat until smooth and creamy.
  • Not only do I double the recipe, but at the end I put it in a mixing bowl before it cools down and beat it with a mixer. When it starts cooling it will get thicker, so frost cake before it hardens.
  • I made seven of these yesterday, wrapped them in plastic wrap after they cooled, put them in cake boxes with a bow and a tag and they made WONDERFUL (and very appreciated) presents for family and friends.
  • Enjoy, and please let me know if you enjoy them as much as we do!

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BLACKBERRY JAM CAKE WITH CARAMEL ICING - BIGOVEN.COM
In a large bowl with an electric mixer, cream together the butter and sugar until the mixture is light and fluffy. Add the eggs and combine well. Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and salt. In another bowl, combine the buttermilk and baking soda. Add the flour mixture to the butter mixture in batches ...
From bigoven.com


KENTUCKY CARAMEL CAKE - THERESCIPES.INFO
Kentucky Jam Cake Caramel Icing Recipe - bakerrecipes.com new bakerrecipes.com. 1. In a pot or bowl set over simmering water, mix the sugars, cream of tartar, salt and egg whites. Over low heat beat steadily with electric or rotary hand beater until the frosting stands in peaks, no more than 7 mins. 2. Remove from heat and continue beating ...
From therecipes.info


BLACKBERRY JAM CAKE WITH CARAMEL ICING - PLAIN.RECIPES
Drain the raisins and fold them into the batter along with the jam and walnuts. Pour into the prepared pan and bake for 60 to 70 minutes, or until the cake is firm and bounces back in the center. Cool for 5 minutes, then unmold onto a rack. To make the icing: Melt the butter in a saucepan over medium heat.
From plain.recipes


BLACKBERRY JAM CAKE WITH CARAMEL ICING - COMPLETERECIPES.COM
2007-09-26 Blackberry Jam Cake with Caramel Icing. Recipe Submitted by ADMIN on 09/26/2007 ; Rating: 0.00. 0 votes Add to Cookbook; Category: Desserts. Share: 1. Tweet. Ingredients List. 1 c Unsalted butter; 2 c Sugar; 5 lg Eggs, beaten; 3 c Flour plus 1 tbsp; 1 1/2 ts Allspice; 1 1/2 ts Cloves, ground; 1/2 ts Cinnamon; 1/4 ts Salt ; 1 c Buttermilk; 1 ts Baking soda; 1 c Raisins or dates, chopped; …
From completerecipes.com


BLACKBERRY JAM CAKE WITH CARAMEL ICING – COOKING RECIPES
the mixture into the batter with the jam, stirring until well combined. 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 in the middle of a preheated 325f oven for 40 minutes or until a tester comes out clean. Let layers cool in the pans on a …
From cooking-recipes.org


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