The Jam Cake Recipes

SIMPLE JAM CAKE

Steps:

• Pre-heat oven to 350F (180C). Grease and flour an 8 or 9 inch cake pan (I used an 8 inch).
• In a medium bowl whisk together the flour, baking powder, baking soda and salt. Set aside.
• In the mixing bowl beat the sugar and vegetable oil until light 2-3 minutes. Add the eggs and yolk 1 at a time, beat to combine after each addition. Add the yogurt, milk and vanilla, beat 2 minutes. Add the dry ingredient in 3 additions. Beat 1 minute.
• Spread ½ the batter* in the prepared cake pan, bake 15 minutes, remove and spread the jam on top, carefully spread the remaining batter on top of the jam and continue to bake for 30-35 minutes or until a toothpick comes out clean or with a few crumbs attached. Let cool in pan 15-20 minutes then move to a wire rack to cool completely. Dust with powdered sugar before serving. Enjoy!
• *I just eyed it and as you can see from the photos I was a bit off, if you want it even then you will have to measure or weigh the batter.

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.

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.