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
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.
GRANDMA'S JAM TORTE
my grandma on my dad's side was a superb cook and baker. She would make this cake almost every weekend. Please note that a lot of the recipes she left for us were given down orally. for example when she gave my mom and i this recipe she litterally said: Bake until done. baking times are estimated by the many times i've made this cake.
Provided by Mizzy
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 350 degrees.
- mix the ingredients for the crust together by hand until well blended.
- Flatten about 2/3 of dough into a 9X13 pan, or a large round pizza pan.
- Its up to you, how thick you want the crust.
- Spread as much jam as you like over the crust and sprinkle with nuts.
- use the remaining dough to form into ribbons.
- Place ribbons in a lattice position.
- Bake for 35-40 minutes until lightly browned.
- Enjoy this warm, or at room temperature.
Nutrition Facts : Calories 137.5, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 120.7, Carbohydrate 16.2, Fiber 0.3, Sugar 8.4, Protein 1.1
GRANNY'S VICTORIA SPONGE
The classic Victoria sandwich is always a teatime winner - every bite brings a taste of nostalgia
Provided by James Martin
Categories Afternoon tea, Treat
Time 40m
Yield Cuts into 8-10 slices
Number Of Ingredients 8
Steps:
- Heat oven to 190C/170C fan/gas 5. Grease and flour two 20cm sandwich tins.
- Place 200g softened unsalted butter, 200g caster sugar and 1 tsp vanilla extract into a bowl and beat well to a creamy consistency.
- Slowly beat in 4 medium eggs, one by one, then fold in 200g self-raising flour and mix well.
- Divide the mix between the cake tins, place into the oven and bake for about 20 mins until risen and golden brown. The cakes should spring back when gently pushed in the middle.
- When ready, remove from the oven and allow to cool for 5 mins in the tin, before turning out onto a wire rack and cooling completely.
- Spread about 6 tbsp raspberry jam onto one cake and top with 250ml whipped double cream. Sandwich the cakes together and dust with icing sugar.
Nutrition Facts : Calories 599 calories, Fat 40 grams fat, SaturatedFat 23 grams saturated fat, Carbohydrate 56 grams carbohydrates, Sugar 38 grams sugar, Fiber 1 grams fiber, Protein 6 grams protein, Sodium 0.35 milligram of sodium
JAM CAKE
This is another of those cakes passed down from Mom. When DH and I were married, he did not like cake. Mom has a reputation for making fabulous cakes and she converted him! Prep time includes 15 minute cooling time.
Provided by Cindy Lynn
Categories Dessert
Time 1h25m
Yield 1 tube or bundt cake
Number Of Ingredients 13
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.
100 YEAR OLD JAM CAKE
This is one of my great-grandmas recipes that is really special.I was told to let it age for a day then serve the next day for a richer taste.I put a carmel icing in the recipe but you can use any kind or leave it plain.
Provided by Rhonda Wheeler
Categories Cakes
Time 50m
Number Of Ingredients 14
Steps:
- 1. Cream butter and add sugar slowly. Beat till creamy.
- 2. Add eggs (room temperature) one at a time beating after each egg.
- 3. Sift flour.Then sift 3 1/2 cups flour again with baking soda and spices..
- 4. Add flour mixture alternately with milk. Blend all ingredients together well.
- 5. Mix cake at least 10 minutes.
- 6. Fold in strawberry jam.
- 7. Grease and flour cake pans and pour batter in them. Can use 13x9" or bundt cake pan. Bake at 375 degrees for 30-40 minutes till golden brown.
- 8. CARMEL ICING: mix 1 1/2 cups melted butter and brown sugar. Add 1/2 cup of milk or cream and 2 teaspoons of vanilla. Add enough confectioners sugar to make spreadable consistency.About 1 box.Frost cake while warm.
GEORGIA'S TENNESSEE JAM CAKE
This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing -- homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting.
Provided by Amy
Categories Desserts Cakes Spice Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 684.9 calories, Carbohydrate 106.6 g, Cholesterol 165.5 mg, Fat 25.6 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 11.4 g, Sodium 583.2 mg, Sugar 73 g
GRANDMA'S JAM CAKE
Make this super easy and delicious cake, using jam, fruits, very little sugar and little oil that my grandma from Serbia taught me.
Provided by Valeria T.
Categories Breakfast
Time 35m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 8
Steps:
- On a cheese grater, grate 1 apple and 1 banana and put them aside.
- Preheat oven to 200 Celsius/400 Fahrenheit.
- In a bowl, add water and jam and mix using a fork.
- Add oil, cinnamon, vanilla, baking soda and sugar and mix well.
- Start adding and mixing flour using a mixer until you have created a not-too-thick-not-too-runny batter.
- Add the fruits to the mixture and mix gently with a fork.
- Pour into a baking pan and bake for 20-30 minutes, depending on your oven.
Nutrition Facts : Calories 189.6, Fat 10.9, SaturatedFat 1.4, Sodium 71.8, Carbohydrate 24.2, Sugar 23.1, Protein 0.1
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