OLD-FASHIONED JAM CAKE
I remember my Aunt Murna telling me she made this cake often when she was a young girl. Through the years, she made improvements to it, and her cake become a real family favorite. It has been a popular staple at our reunions.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 702 calories, Fat 30g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 353mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 6g protein.
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 WALNUTS AND CARAMEL ICING
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
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
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
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.
MAMIE'S BLACKBERRY CAKE WITH CARAMEL ICING
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
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
This recipe is very moist and dense and reminds me of a good fruit cake. Even though the directions call for a tube pan, I usually use a 9 x 13 cake pan. And to my personal taste, the nuts can be omitted and never missed.
Provided by Mary K. W.
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 15
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 II
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
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
KENTUCKY BLACKBERRY JAM CAKE
A moist, delicious easy to make cake. Frost with a cream cheese icing or a caramel icing or a lemon icing.
Provided by LizCl
Categories Dessert
Time 1h4m
Yield 16 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 343.1, Fat 19.3, SaturatedFat 3.1, Cholesterol 35.5, Sodium 245.9, Carbohydrate 39.5, Fiber 1.3, Sugar 25.6, Protein 4.3
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.
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
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