Heritage Jam Cake Recipes

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.

HERITAGE JAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch, round cake pans, and line with parchment paper.
• Combine 2 1/2 cups flour, salt, and spices.
• Dissolve soda in buttermilk: stir well.
• Cream butter or margarine. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Mix flour mixture into creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Dredge dates and pecans in remaining 1/2 cup flour, and fold into batter. Carefully fold grape jam into batter. Pour batter into prepared pans.
• Bake for 40 to 45 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove layers from pans, and cool completely.
• Spread hot Kentucky Fruit Filling between the layers and on top of the cake.

HERITAGE JAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch, round cake pans, and line with parchment paper.
• Combine 2 1/2 cups flour, salt, and spices.
• Dissolve soda in buttermilk: stir well.
• Cream butter or margarine. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Mix flour mixture into creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Dredge dates and pecans in remaining 1/2 cup flour, and fold into batter. Carefully fold grape jam into batter. Pour batter into prepared pans.
• Bake for 40 to 45 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove layers from pans, and cool completely.
• Spread hot Kentucky Fruit Filling between the layers and on top of the cake.

OLD FASHIONED JAM CAKE

Steps:

• Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
• To prepare the cake, sift the flour and spices into a large mixing bowl. Stir in the sugar. Using a mixer at medium speed, beat the butter, jams, eggs, milk, and vanilla until smooth, 2 minutes. Stir in the nuts, if desired.
• Divide batter evenly among the prepared pans. Bake 18 to 23 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pans on a wire rack 10 minutes. Remove the layers from the pans to cool completely on a wire rack.
• To prepare the icing, combine the brown sugar, milk, butter, and salt in a large saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and add the confectioners' sugar. If the icing is too thick, add a little milk. Stir in nuts, if desired. Spread over one cake layer. Top with second layer; ice top. Top with third layer, ice top.

HOLIDAY JAM CAKE

Steps:

• Heat oven to 350 degrees. Generously grease and flour a 10-inch-by-4-inch tube pan. In a large bowl, stir together 3 cups flour, cinnamon, cloves, allspice and salt. Pour buttermilk into 2-cup glass measure or bowl. Stir in baking soda and set aside; it will foam slightly.
• In a large bowl, using an electric mixer at medium speed, beat butter until creamy. Gradually beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
• With mixer at low speed, gradually beat in flour mixture, alternating with buttermilk, until just blended. Beat in preserves and pecans until just mixed, then finish mixing by hand with a spatula.
• Scrape batter into pan and smooth top. Bake until cake is springy to the touch and shrinks from sides, and a toothpick inserted into the middle comes out clean, 65 to 70 minutes. (If baking as holiday gifts, pour into three smaller pans and begin checking for doneness after 30 minutes.).
• Transfer to wire rack and cool completely in pan. To remove from pan, run a knife or thin spatula around the edges and center tube. Turn cake onto plate and lift off pan. If desired, dust with confectioners' sugar before serving.