Quick And Deeelish Jam Cake With Caramel Frosting Recipes

JAM CAKE WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans.
• In a medium bowl, sift together the flour, baking soda, allspice, cinnamon, nutmeg, cloves, salt and cocoa powder. Set aside.
• With an electric mixer, cream the sugar, butter and vanilla until light and fluffy. With the mixer running, add the eggs one at a time, beating well and scraping the bowl after each addition. Blend in jam.
• Add half of the dry ingredient mixture, then half the buttermilk. Repeat and mix just until blended.
• Stop the mixer and fold in raisins and pecans.
• Pour batter into prepared pans and bake for about 25 to 30 minutes or until a tester inserted into the center of the pan comes out clean. Place pans on a wire rack to cool.
• In a medium saucepan, melt the butter over low heat. Stir in the brown sugar and cook, slowly stirring, for 2 minutes or until the sugar dissolves.
• Whisk in the milk and bring to a slow boil, slowly stirring constantly.
• Take off heat and stir in vanilla.
• Stir or whisk in powdered sugar, 1/4 cup at a time, until the right consistency is reached - thick enough to frost the cake but not lumpy.
• Let cool to room temperature before frosting the cake.
• If the cakes have domed on the top, cut the top of the dome off so each section of the cake is fairly flat.
• Place one cake layer on the serving platter you plan to use. (Note: If you place pieces of wax paper around the edge of the serving platter and then put the cake on top, the paper will catch any frosting that drips when you frost the cake. You can then gently pull them out after you are done. This way, the serving platter stays clean.)
• Spread some of the frosting on the top of the base layer, about 1/4-inch thick.
• Take the second cake layer and place it upside down on top of the frosting (this way the smoothest side, which is the bottom during baking, is the top of your cake).
• Frost the top and sides with remaining frosting.

JAM CAKE WITH CARAMEL FROSTING

Steps:

• Heat the oven to 325 degrees F. Oil or grease an 8 inch square cake pan and line it with parchment paper.
• Whisk together the flour, salt, allspice, cloves, and cinnamon in a small bowl.
• In another small bowl, combine the buttermilk and baking soda.
• In the bowl of a stand mixer, beat the butter until creamy. Add the sugar, and beat for about 4 minutes, until fluffy and light. Add the eggs, one at a time, until fully incorporated.
• Reduce the speed to low and add 1/3 of the flour mixture. Add 1/2 of the buttermilk mixture, 1/3 of the flour mixture, 1/2 of the buttermilk mixture, and 1/3 of the flour mixture, mixing on low between each addition.
• Fold in the jam and the pecans.
• Pour the mixture into the prepared pan and bake for 35 to 40 minutes.
• Cool in the pan on a wire rack for 10 minutes. Remove the cake from the pan to a wire rack and cool completely.
• Combine one cup of the sugar with the butter, baking soda, and heavy cream in a small nonstick sauce pan.
• Heat until the mixture comes to a low boil. Remove from the heat and cover the pan to keep warm.
• Place the rest of the sugar into a medium nonstick skillet and heat over medium heat and cook, stirring constantly, until the sugar turns to a dark amber color.
• Slowly pour the cream mixture into the caramelized sugar. It will sizzle so stir constantly. Cook until the mixture reaches 240 degrees F. (Soft ball stage).
• Remove from the heat and let cool for about 2 minutes.
• Pour the mixture into the bowl of a stand mixer fitted with the whisk attachment. Beat for about 4 minutes, until spreadable. Add the salt, and beat for an additional minute.
• Spread the caramel over the cooled cake.

QUICK AND DEEELISH JAM CAKE WITH CARAMEL FROSTING

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!

EASY CARAMEL FROSTING

Steps:

• In saucepan, mix brown sugar, milk, butter and salt. Heat to boiling, stirring constantly. Once boiling, remove from heat. Let cool down.
• Stir in vanilla flavoring. Add powdered sugar by adding 3 tablespoons at a time. Beat until smooth and creamy.

GRANDMA'S PENUCHE FROSTING

Steps:

• Melt butter in a large saucepan.
• Add brown sugar and bring to a boil.
• continue cooking for 1 minute until thickens.
• Let set 15 minutes.
• Mix in hot milk.
• Add powdered sugar gradually till spreading consisitancy.
• If it gets too thick add a little milk.

CARAMEL FROSTING VII

Steps:

• In a saucepan, combine the milk, butter and brown sugar. Bring to a boil, stirring often. Continue to boil for 20 minutes, then remove from heat. With an electric mixer, beat the icing until it has thickened to spreading consistency. Use immediately.

JAM CAKE

Steps:

• Cream butter and sugar.
• Beat in eggs, one at a time.
• Sift dry ingredients together.
• Add dry ingredients to creamed mixture alternately with buttermilk.
• Stir in vanilla.
• Fold jam (or preserves) into cake mixture.
• Turn into well-greased tube (angel food) or bundt pan.
• Bake at 300 deg F for 15 minutes, then raise heat to 350 deg F and bake 45 minutes.
• Let cool 15 minutes.
• Sift powdered sugar over it while still warm.

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.

SPICE CAKE WITH CARAMEL FROSTING

Steps:

• Sift together dry ingredients.
• Cream together shortening and sugars until fluffy.
• Add vanilla and then eggs 1 at a time, beating well after each egg.
• Add dry ingredients alternately with buttermilk.
• Beat 2-3 minutes using high speed of mixer.
• Pour into 2 greased and floured 8-in. pans.
• Bake in 350 degree oven 25-30 minutes.
• Frost when cool.
• Caramel Frosting:.
• Melt butter in saucepan then add brown sugar and cook over low heat 2 minutes, stirring constantly.
• Add cream and continue stirring until mixture comes to a boil.
• Remove from heat.
• Gradually blend in powdered sugar and vanilla.
• (Add extra cream if needed.).

CARAMEL CAKE WITH CARAMEL NUT FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8 inch round pans. Sift flour, baking powder and 1/2 teaspoon salt together and set aside.
• Cream 1/2 cup butter and 1 1/4 cup sugar until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with milk. Add 1 teaspoon vanilla and beat until smooth.
• Divide batter into three 8 inch pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until a toothpick inserted into cake comes out clean.
• Caramel Nut Frosting: In a heavy saucepan, combine 3 cups sugar, evaporated milk and a pinch of salt. Bring to a boil and stir until sugar is dissolved. Lower heat and cook until soft ball stage. Stir with spatula to keep from sticking. Remove from heat and cool 5 minutes. Add 1/2 cup butter, 1 teaspoon vanilla and nuts. Beat until spreading consistency.

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.

GEORGIA'S TENNESSEE JAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.
• In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.
• Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.

OATMEAL CAKE WITH CARAMEL ICING

Steps:

• In a small bowl, pour boiling water over oats; let stand 10 minutes. , Meanwhile, preheat oven to 350°. In a large bowl, beat butter and sugars until crumbly, about 2 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, cinnamon, baking soda, salt and nutmeg. Gradually add to creamed mixture. Stir in the oats. Pour into a greased 13x9-in. baking pan., Bake until a toothpick inserted in center comes out with moist crumbs, 18-22 minutes. Cool completely on a wire rack., For icing, in a small saucepan, combine brown sugar and butter. Bring to a boil over medium heat, stirring constantly. Cook and stir for 1 minute. Gradually whisk in milk. Return to a boil. Cook and stir 1 minute. Transfer to a small bowl. Stir in vanilla and salt. Gradually beat in confectioners' sugar until smooth. Immediately spread icing over cake. Let stand until set.