Danish Blackberry Jam Cake Food

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

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

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.

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:

• Cream butter; add sugar and continue to cream until light and fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• Stir in vanilla.
• Sift together spices and dry ingredients. Add alternately with buttermilk and jam to creamed mixture.
• Add cream of tartar to egg whites and beat until stiff; fold into batter.
• Pour into two greased and floured 9 inch cake pans.
• Bake at 375* for 30 minutes or until cake tests done.

BLACKBERRY CAKE

Steps:

• In a large bowl, combine the cake mix, gelatin, oil and milk until blended. Add eggs, one at a time, beating well after each addition. Fold in the blackberries, coconut and pecans. Pour into three greased 9-in. round baking pans. , Bake at 350° for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing to wire racks to cool completely. , For icing, cream butter in a small bowl. Add sugar and milk; beat until icing achieves desired consistency. Stir in the blackberries, coconut and pecans. Spread icing between layers and over the top and sides of cake.

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.