OLD-FASHIONED JAM CAKE
I remember my Aunt Murna telling me she made this cake often when she was a young girl. Through the years, she made improvements to it, and her cake become a real family favorite. It has been a popular staple at our reunions.
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 702 calories, Fat 30g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 353mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 6g protein.
QUICK AND DEEELISH JAM CAKE WITH CARAMEL FROSTING
You can make this moist jam cake from a spice cake boxed mix AND the caramel frosting tastes like the old-fashioned penuche fudge....ummm ummmm. It is rich and buttery and oh so quick. You can make the cake ahead of time, wrap the layers well, and freeze for at least three weeks if you like. It will be the hit of your Christmas or Holiday Party!
Provided by Aunt Yaya
Categories Dessert
Time 27m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
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!
OLD FASHIONED JAM CAKE
This cake is great the day you make it but even better if you let it sit in the fridge for 24 hours. This recipe came from Bernice Stahl.
Provided by Ceezie
Categories Dessert
Time 50m
Yield 12-16 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 887.2, Fat 21.1, SaturatedFat 12.7, Cholesterol 122.2, Sodium 618.8, Carbohydrate 170.8, Fiber 1.7, Sugar 133.9, Protein 6.6
GOOD OLD FASHIONED JAM CAKE
This is a wonderfully rich and moist cake. My sister has perfected the recipe over the years and handed it down to me.
Provided by Linda Brown
Categories Jams & Jellies
Time 55m
Number Of Ingredients 13
Steps:
- 1. Preheat oven to 350 degrees. Grease three 9" cake pans and dust with flour. In a large mixing bowl, combine all dry ingredients. Add melted butter, applesauce and jam to dry ingredients. Hand mix until incorporated; add eggs one at a time and beat by hand until incorporated. Pour cake batter into pans and bake for about 40 minutes until toothpick inserted in middle of cake comes out clean. Move to wire rack and cool completely. Frost cake with either a Caramel or Coconut Pecan Frosting (see below).
- 2. Caramel Icing: In heavy sauce pan cook 1/4 cup butter and 3/4 cup brown sugar over medium heat until sugar dissolves and mixture boils. Stir in 1/4 cup heavy cream and bring back up to a boil. Boil for 1 minute. Remove from heat, cool and beat in 2 cups powdered sugar until smooth. Frost cake between, on sides and top of cake.
- 3. Coconut Pecan Frosting (my favorite): In a heavy saucepan cook 1 can (14 ounce) Eagle Brand sweetened condensed milk, 3 egg yolks (tempered) and 1/2 cup butter for 10 minutes over medium heat stirring constantly until bubbly. Remove from heat and stir in 1 1/3 cup sweetened flaked coconut, 1 cup chopped pecans and 1 teaspoon vanilla. Allow to cool 15 minutes - frost cake between, on sides and top of cake.
- 4. Cover cake tightly to keep it moist.
GRANDMA'S JAM CAKE
This was a special cake growing up. For us, it started with picking the blackberries so my grandmother could make the jam. My grandmother altered the recipie over the years, but I found this very old version in a letter written to my (then newlywed) mother. This would have been in the late 1950s. My grandmother wrote that she got the recipe from her grandmother, so that puts the recipe at about 100 years old. Jam cake just isn't the same without the crunch of the blackberry seeds. When I can't find jam with seeds, I add 1 tablespoon of poppyseeds for crunch.
Provided by gourmetmomma
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Cake:.
- In the original recipe, my grandmother starts out by insisting that this be mixed BY HAND with a wooden spoon for 500 strokes. The mixer works fine. The original recipe was written for half lard and half butter (fresh churned), but in the letter my grandmother mentioned that she had started using shortening instead of the lard.
- Cream shortening and sugars.
- Add eggs, jam, and vanilla. Mix well.
- Sift all dry ingredients and add to the creamed sugar mixture. Mix well.
- Add buttermilk and nuts and mix by hand.
- This makes 3 round layers of a 8 or 9 inch layer cake. Bake 350 for 30 minutes or until done. Allow layers to cool before frosting.
- Icing:.
- For the frosting, my grandmother's original instructions called for using the leftover coffee that had been sitting on the stove all day keeping warm. I find that making up a cup of coffee with espresso powder works well. You do want a strong mocha flavor for the icing.
- Mix all the icing ingredients using a mixer. It will be a stiff icing.
- Making layer cakes must have been common back in the early 50s, because my grandmother didn't even bother to write down instructions for making icing or assembling the cake. She just listed the ingredients and how to make stong coffee. Needless to say, assemble like any other layer cake.
Nutrition Facts : Calories 760.6, Fat 30.3, SaturatedFat 12, Cholesterol 71.7, Sodium 244.3, Carbohydrate 117.8, Fiber 3.2, Sugar 77.2, Protein 8.3
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