Heritage Jam Cake Food

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.

KENTUCKY FRUIT FILLING

Steps:

• Cut orange into sections, and remove the seeds. Grind the sections, peels and all.
• Combine dates, raisins, and ground orange in a medium saucepan: stir well. Stir in sugar and orange juice. Cook over medium heat, stirring constantly, until mixture is thickened.
• Spread hot filling between layers or on top of cake.

HERITAGE JAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch, round cake pans, and line with parchment paper.
• Combine 2 1/2 cups flour, salt, and spices.
• Dissolve soda in buttermilk: stir well.
• Cream butter or margarine. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Mix flour mixture into creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Dredge dates and pecans in remaining 1/2 cup flour, and fold into batter. Carefully fold grape jam into batter. Pour batter into prepared pans.
• Bake for 40 to 45 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove layers from pans, and cool completely.
• Spread hot Kentucky Fruit Filling between the layers and on top of the cake.

HERITAGE STRAWBERRY JAM

Steps:

• Wash lemon well in soap and water
• hull and wash stawberries and put in large pot.
• put pot on medium - high heat.
• mash strawberries slightly with potato masher.
• add honey, lemon juice, butter and grated apple.
• after you have squeezed out all the lemon juice, cut a piece off about an inch wide or so and throw it in the pot.
• stir well and continue to mash stawberries while it boils.
• Keep at a rolling boil stirring often for 20- 40 minutes.
• The longer it boils the more it will thicken and get to the consistancy of jam.
• remember to stir.
• Skim off any foam with spoon ( I put this on a plate and ate -- yum :-)).
• After 20 minutes check to see if set with plate in freezer. ( see note following recipe).
• If not set continue to boil stirring frequently for 5 to 10 minutes and check to see if it's set again.
• Once it is set, pour into clean, sterilized jars and lids and process in large pot of boiling water for 15 minutes.
• Remember, the jars must be completely covered with boiling water to process correctly.
• Note: To test to see if the jam is set - place 3 - 4 little plates in the freezer when you begin making the jam. Then when you think it is ready, take a plate out and put about 1/2 teaspoon of jam on frozen plate. Run your finger through the middle, and angle plate - it should make a line through the jam and not run back together.