Blackberry Jam Cake I Food

BLACKBERRY JAM CAKE I

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

BLACKBERRY JAM CAKE

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

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 CAKE

Steps:

• Grease and flour two 8 or 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C).
• Mix flour with soda, salt, cinnamon, and cloves. Add nuts and raisins to dry ingredients if using.
• In a separate bowl, cream shortening and sugar. Add eggs one at a time, beating continuously. Add jam. Add flour mixture alternately with milk. Pour batter into prepared pans.
• Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool, and frost with Cream Cheese Frosting.
• To make Cream Cheese Frosting: mix together until creamy 1/4 cup butter, cream cheese, confectioners' sugar, and vanilla.

BLACKBERRY JAM COCOA CAKE

Steps:

• Cream together the butter and sugar.
• Add the jam, cinnamon and nutmeg.
• Blend the dry ingredients together.
• Add the dry ingredients to the mixture alternately with the sour milk.
• Bake in greased tubular (or bundt) pan at 350°F for 45 to 60 minutes.
• Boil the sugar, milk and nutmeg together for a couple of minutes.
• Stir in enough of the powdered sugar to make a ‘drizzle’.
• Drizzle the icing over the cake and let it run down the sides and middle.

KENTUCKY BLACKBERRY JAM CAKE

Steps:

• 1. 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.
• 2. Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for 30 to 34 minutes. or until cake tests done.
• 3. Cool on wire racks 10 minutes, then remove from pans. Let the layers cool completely on the racks before frosting. Frost with cream cheese frosting or caramel frosting.

BLACKBERRY JAM CAKE

Steps:

• Cream together sugar and butter or margarine.
• Beat in eggs.
• Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition.
• Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan.
• Bake at 350 degree F. oven 25 minutes or until done.
• Cool completely.
• Frost with Carmel Icing.
• CARMEL ICING:
• In small saucepan, melt butter or margarine; stir in brown sugar.
• Cook stirring constantly, til mixture bubbles; remove from heat.
• Cool 5 minutes.
• Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached.

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

Steps:

• Preheat oven to 300°. Dissolve soda in buttermilk. Cream butter and gradually add sugar; add egg yolks. Sift together flour and spices. Add to creamed mixture alternately with the buttermilk mixture. Add vanilla and jam. Fold in the beaten egg whites. Bake in a well-greased, deep 10-inch tube or Bundt pan in a 300° oven for 15 minutes, then at 350° for 15 minutes, and then at 360° for 30 to 40 minutes. Test with cake tester before removing from oven. Remove from oven, unmold cake to a rack, and cool.

DANISH BLACKBERRY JAM CAKE

Steps:

• Preheat the oven to 375°F Cream the butter and sugar together then slowly whisk in the eggs.
• Mix the dry ingredients together in a large bowl. Stir in the egg mixture, buttermilk, & jam. Flour raisins lightly and gently fold into the batter.
• Pour the batter into 2 buttered and lightly floured 8 inch cake pans. Bake for 30 minutes or until a toothpick can be inserted & comes out clean.
• Cool on a wire rack then frost if desired.

BLACKBERRY JAM CAKE III

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.

BLACKBERRY JAM CAKE II

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.

BLACKBERRY JAM CAKE

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.