Blackberry Jam Cake With Penuche Frosting Recipes

BLACKBERRY JAM CAKE WITH PENUCHE FROSTING

Steps:

• Make the cake:
• Preheat the oven to 350°F. and butter and flour a loaf pan, 9 by 5 by 3 inches. Into a bowl sift together the flour, the baking powder, the salt, the cinnamon, the nutmeg, and the cloves. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture to the butter mixture alternately in batches with the buttermilk, beginning and ending with the flour mixture and beating well after each addition, and stir in the jam, the raisins, and the pecans. Pour the batter into the pan and bake the cake in the middle of the oven for 55 minutes to 1 hour, or until a tester comes out clean. Let the cake cool in the pan on a rack for 5 minutes and turn it out onto the rack to cool completely.
• Make the frosting:
• In a saucepan combine the brown sugar, the cream, and the butter, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and boil it, without stirring, 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 frosting to a bowl and beat it until it is just of spreading consistency. (The frosting will still be warm.)
• Working quickly, spread the frosting over the top and sides of the cake.

BLACKBERRY JAM CAKE

Steps:

• Preheat oven to 325.
• Grease and flour cake pan. Original recipe calls for tube pan, but I've always used 9 x 13.
• In large mixing bowl, cream together butter, sugar and oil until light and fluffy.
• Beat in eggs, one at a time, beating well after each addition.
• Beat in sour cream and jam.
• Sift or stir together flour, soda and spices. Reserve a small amount to coat the dates, raisins and nuts. Stir remaining dry ingredients into jam mixture.
• Stir in flour-coated fruits and nuts.
• Pour batter into prepared cake pan and bake for approximately 1 to 1 1/2 hours (will depend on which type of pan you use) or until it tests done.

BLACKBERRY JAM CAKE

Steps:

• Cream butter; add sugar and continue to cream until light and fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• Stir in vanilla.
• Sift together spices and dry ingredients. Add alternately with buttermilk and jam to creamed mixture.
• Add cream of tartar to egg whites and beat until stiff; fold into batter.
• Pour into two greased and floured 9 inch cake pans.
• Bake at 375* for 30 minutes or until cake tests done.

BLACKBERRY JAM CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.

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.

BLACKBERRY JAM CAKE WITH CARAMEL ICING

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.

BLACKBERRY JAM CAKE II

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.