BLACKBERRY JAM CAKE I
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
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
BLACKBERRY JAM
Steps:
- Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
- Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
- When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.
BLACKBERRY JAM
Make this easy blackberry jam with your glut of summer fruit - perfect with fresh white bread. Use jam sugar (with added pectin) to make sure it sets properly
Provided by Sarah Cook
Categories Afternoon tea, Condiment
Time 1h
Yield Makes roughly 2.2 litres (about 8 jam jars), easily halved
Number Of Ingredients 4
Steps:
- The night before you make your jam, layer the blackberries and sugar together in a very large bowl, then cover and set aside at room temperature. This helps the sugar to start dissolving so you don't run the risk of over-cooking the fruit when you actually begin to make the jam. The next morning, give everything a quick stir, then set aside again until you are ready to start cooking.
- Before you start, put a small saucer in the freezer. Take a preserving pan or a large, wide-based pan (the wider and more open the pan, the faster the jam will be ready, so a preserving pan is really ideal) and tip the berries in, scraping out all the juices and any undissolved sugar. Stir in the lemon juice, then collect all the pips and secure them inside a tea-leaf strainer or piece of muslin before adding them to the pan (cooking the pips along with the fruit extracts the pectin they contain, helping your jam to set).
- Start the blackberries over a low heat until all the sugar is completely dissolved, then bring to the boil and simmer for 5 mins. Turn off the heat and spoon a little hot syrupy jam onto the chilled saucer. Once it's cool, push it with your finger. If it wrinkles a little, it's ready and has reached setting point. If it's too runny to wrinkle, return the pan to the heat and boil in 2 or 3-minute stages, removing the pan from the heat each time you do the saucer check, until the jam wrinkles.
- Skim off any excess scum, then stir in the knob of butter, if you want - this will help to dissolve any remaining scum. Leave the jam for 15 mins before ladling into sterilised jars - this allows the fruit to settle so it doesn't sink to the bottom. The jam will keep in a cool, dark place for at least 6 months. Refrigerate jars once opened.
Nutrition Facts : Calories 44 calories, Carbohydrate 12 grams carbohydrates, Sugar 12 grams sugar
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 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 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
BLACKBERRY JAM CAKE
Recipe from the newspaper years ago. This is a thick, solid cake so it needs to cook the entire recommended time unless your oven cooks hotter.
Provided by True Texas
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 11
Steps:
- Sift all dry ingredients together.
- Cream shortening and sugar.
- Add egg yolks to shortening mixture and beat well.
- Add flour mixture alternately with sour milk.
- Add vanilla and blackberry jam.
- Fold in stiffly beaten egg whites.
- Bake in greased tube pan at 350 degrees for 1 hour and 45 minutes.
Nutrition Facts : Calories 6073.9, Fat 237.5, SaturatedFat 63.2, Cholesterol 870.4, Sodium 2329.2, Carbohydrate 922.7, Fiber 15.6, Sugar 570.9, Protein 73.2
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 III
This recipe has been in my family for years. My grandmother always baked it for Christmas and now I do the same. Frost with Cream Cheese Frosting.
Provided by Jo Ann Herrington
Categories Desserts Cakes Spice Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 46 g, Cholesterol 100.9 mg, Fat 13.9 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 204.5 mg, Sugar 26.2 g
More about "blackberry jam cake recipes"
BLACKBERRY JAM CAKE RECIPE | SOUTHERN LIVING
From southernliving.com
Category CakesTotal Time 2 hrs 35 mins
- Preheat oven to 350°F. Spray 3 (9-inch) round cake pans with cooking spray; line bottoms with parchment paper.
- Place sugar and eggs in bowl of a heavy-duty stand mixer fitted with whisk attachment; beat on medium speed until thick and smooth, 3 minutes. Change to paddle attachment. Add oil, jam, and vanilla extract; beat until combined, 1 minute.
- Add half of the flour mixture to jam mixture; beat on low speed until just combined, 20 to 45 seconds. Add buttermilk; beat on low speed until just combined. Add remaining flour mixture; beat on low speed until smooth and combined, about 30 seconds. Fold in nuts and raisins; divide evenly among prepared pans.
BLACKBERRY JAM CAKE – P. ALLEN SMITH
From pallensmith.com
Category DessertEstimated Reading Time 2 mins
BLACKBERRY JAM CAKE WITH CHOCOLATE GANACHE - WIDE …
From wideopeneats.com
BLACKBERRY JAM CAKE RECIPE | LAND O’LAKES
From landolakes.com
10 BEST BLACKBERRY JAM DESSERT RECIPES | YUMMLY
From yummly.com
BIG MOMMA’S BLACKBERRY JAM CAKE - LOVELESS CAFE
From lovelesscafe.com
KENTUCKY BLACKBERRY JAM CAKE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
5/5 (9)Category DessertCuisine SouthernTotal Time 1 hr
- 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.
KENTUCKY JAM CAKE - RECIPE - FINECOOKING
From finecooking.com
BLACKBERRY JAM CAKE | WOODFORD PUDDING | EAT THE LOVE
From eatthelove.com
MAMA’S BLACKBERRY JAM CAKE | TASTY KITCHEN: A HAPPY RECIPE …
From tastykitchen.com
KENTUCKY BLACKBERRY JAM CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
SOUTHERN JAM CAKE WITH CARAMEL ICING - SMUCKER'S
From smuckers.com
3-LAYER KENTUCKY BLACKBERRY JAM CAKE RECIPE - THE SPRUCE EATS
From thespruceeats.com
BLACKBERRY JAM CAKE - MY COUNTRY TABLE
From mycountrytable.com
BLACKBERRY JAM CAKE WITH CARAMEL GLAZE - RECIPECIRCUS.COM
From recipecircus.com
BLACKBERRY JAM CAKE – MARCY GOLDMAN'S BETTER BAKING
From betterbaking.com
OLD FASHIONED BLACKBERRY JAM CAKE RECIPE - DIYJOY.COM
From diyjoy.com
JAM CAKE RECIPE – A CIVIL WAR ERA DESSERT FAVORITE
From newlifeonahomestead.com
BLACKBERRY JAM CAKE - PLOWING THROUGH LIFE
From plowingthroughlife.com
BLACKBERRY JAM CAKE: AN OLDIE BUT GOODIE - GOOD FOOD ST. LOUIS
From goodfoodstl.com
BLACKBERRY JAM CAKE - TASTE OF THE SOUTH
From tasteofthesouthmagazine.com
JAM CAKE RECIPE - PAULA DEEN
From pauladeen.com
EASY BLACKBERRY JAM RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
OLD FASHIONED BUTTERMILK BLACKBERRY JAM CAKE - SOUTHERN DISCOURSE
From southerndiscourse.com
BLACKBERRY JAM CAKE - BETHCAKES
From bethcakes.com
BLACKBERRY JAM CAKE WITH BROWN SUGAR FROSTING - EASY DESSERT
From easydessert.org
BLACKBERRY JAM CAKE RECIPE: PERFECT 13 DIRECTIONS IDEAS
From skteamrecipes.com
BLACKBERRY JAM CAKE WITH JAM GLAZE RECIPE - RECIPELAND.COM
From recipeland.com
BLACKBERRY JAM CAKE RECIPE BY PAULA DEEN
From recipeschoice.com
KENTUCKY BLACKBERRY JAM CAKE | KENTUCKY TOURISM - STATE OF …
From kentuckytourism.com
BLACKBERRY JAM CAKE - GRANDMA RAISED IN THE SOUTH
From grandmaraisedinthesouth.com
BLACKBERRY JAM CAKE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
BLACKBERRY JAM CAKE - SOUTHERN LADY MAG
From southernladymagazine.com
BLACKBERRY JAM CAKE WITH CARAMEL ICING - EDIBLE KENTUCKY
From ediblekentucky.ediblecommunities.com
BLACKBERRY JAM CAKE | AMERICA'S TEST KITCHEN RECIPE
From americastestkitchen.com
BEST SOUTHERN LAYERED JAM CAKE > CALL ME PMC
From callmepmc.com
BLACKBERRY JAM {WITH OR WITHOUT PECTIN} - THE SEASONED MOM
From theseasonedmom.com
BLACKBERRY JAM CAKE WITH CARAMEL ICING RECIPE | BAKEPEDIA
From bakepedia.com
BLACKBERRY JAM CAKE RECIPE | MYRECIPES
From myrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #preparation #low-protein #desserts #oven #cakes #dietary #low-in-something #equipment
You'll also love