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
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.
JAM CAKE
This recipe was my grandmother's pride and joy. I never knew she had given it to a soul until a woman from her chuch group said she had a copy of it from a church holiday cookbook from 1958. The glaze is tricky, and tends to be a gloppy mess, but the cake is not the same without it. I have included some handwritten notes from whomever owned the book originaly. Give yourself lots of time for assembly.
Provided by stimied
Categories Dessert
Time 1h30m
Yield 8-12 serving(s)
Number Of Ingredients 14
Steps:
- Sift together the flour and the spices, set aside.
- In the bowl of an electric mixer, beat the eggs.
- Add the sugar and melted butter, beating until well mixed.
- Add the jam, blend in.
- Add the flour mixture in small portions while continuing to mix.
- Dissolve the baking soda in the buttermilk; mix in.
- After all ingredients are well mixed, divide the batter among six 9" cake pans which have been greased an floured.
- (Hand written note on recipe:"Parchment paper rounds in the bottom of cake pan will aid in the removal of the layer after baking.") Bake at 350F for 15 to 20 minutes or until a straw inserted in the center comes out clean.
- Cool the layers on a wire rack.
- (Handwritten note on recipe:"Refrigerate before assembly.") Assemble the cake using the filling recipe which follows.
- To make filling: In a saucepan mix sugar, butter, and milk.
- Bring to a slow boil.
- Keep mixture at a slow boil until it thickens.
- Slowly pour the hot mixture into the stiffly beaten egg white.
- Stir and fold mixture until thick.
- (Handwritten notes on recipe:"If you can strike the right balance between cooking and then folding in the beaten egg whites, the finished glaze will be slightly opaque with flecks of egg white visible thoughout.""Glaze will run if layers are warm. Refigera).
- I will add this comment, I attempted to make this cake in 3 cake pans. It overflowed and I will now spend a lovely afternoon cleaning my oven before I can cook anything else. I would suggest a minimum of 4 cake pans or even the 6 called for above. Gramma knew what she was talking about.
Nutrition Facts : Calories 1285, Fat 51.8, SaturatedFat 31.3, Cholesterol 286.1, Sodium 776.9, Carbohydrate 196.3, Fiber 2.8, Sugar 141.5, Protein 12.9
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
JAM CAKE WITH PEANUT STREUSEL
Provided by Food Network Kitchen
Time 1h30m
Yield 8 to 10 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F. Butter an 8-inch-square baking pan. Line with parchment paper, leaving a 2-inch overhang on all sides. Lightly butter the paper.
- Prepare the streusel: Pulse the butter, sugar, peanuts, orange zest and vanilla in a food processor just until the nuts are coarsely chopped.
- Make the cake: Sift the flour, baking powder, baking soda and salt through a fine sieve into a large bowl. Beat the butter and sugar in a separate bowl with a mixer on medium-high speed until pale, about 5 minutes. Add the eggs, scrape down the sides of the bowl and beat on medium speed until fluffy, about 4 minutes. Reduce the speed to low. Add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour mixture. Scrape down the bowl and finish mixing by hand (do not overmix).
- Pour half of the batter into the prepared pan and smooth the top. Sprinkle with half of the streusel and dollop with half of the jam. Spread the remaining batter on top. Sprinkle with the remaining streusel and top with the remaining jam. Bake until a toothpick inserted into the center of the cake comes out clean, 50 minutes to 1 hour. Transfer the pan to a rack and let the cake cool completely, then lift out the cake by the parchment paper and cut into squares.
CHERRY JAM DEVIL'S FOOD CAKE
Steps:
- Preheat the oven to 350 degrees F. Lightly spray two 9-inch-round cake pans with non-stick cooking spray and dust with cocoa powder.
- Whisk together the flour, baking powder, baking soda and salt in a medium bowl. Beat together the butter, granulated sugar, brown sugar and oil in a stand mixer fitted with the paddle attachment on medium speed until light and fluffy, about 2 minutes.
- Meanwhile, whisk together the hot coffee, 3/4 cup cocoa powder and vanilla in a medium bowl until smooth.
- Add the eggs to butter mixture one at a time, mixing well and scraping down the bowl between each addition. Beat in the coffee mixture until well combined. Add half of the flour mixture and beat just until combined, then beat in the sour cream followed by the remaining flour mixture. Scrape down the bowl and beat 1 minute more.
- Divide the batter between the prepared cake pans. Bake until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Transfer to racks. When the cakes are cool enough to handle, turn them out onto the racks to cool completely before frosting.
- To assemble the cake, place one cake layer onto a serving platter or cake stand. Trim the top with a long serrated knife to make it level, if needed. Spread half of the Cherry Jam Filling on top in an even layer. Top with the other cake layer and frost the entire cake with chocolate frosting. Spread the remaining Cherry Jam Filling on top of the cake.
- Stir together 2 tablespoons water with the cornstarch in a small bowl until the cornstarch dissolves. Combine the cherries, sugar, remaining 6 tablespoons water and the lemon juice in a medium pot over medium heat and simmer for 2 minutes. Stir in the cornstarch mixture and continue to simmer, stirring occasionally, until the mixture has thickened and looks clear and shiny, about 5 minutes. Cool to room temperature and then refrigerate, covered, until cold, about 1 hour.
COCONUT & JAM CAKE
A crunchy layer of coconut on top with a sweet strawberry jam
Provided by meganrosepw
Time 27m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Add ALL of the cake ingredients to a mixing bowl.
- Cook for 15-20 on 180 c (fan)
- cool on a tray for 10-15 mins
- spread all of the jam n the top and sprinkle the coconut on afterwards.
AUNT MURNA'S JAM CAKE
I remember Aunt Murna telling me that she created her jam cake recipe as a young girl. She made improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions. -Mrs. Eddie Robinson, Lawrenceburg, Kentucky
Provided by Taste of Home
Categories Desserts
Time 1h10m
Yield 16 servings.
Number Of Ingredients 19
Steps:
- Soak raisins in pineapple and juice several hours or overnight. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add jam and buttermilk; beat until well blended. Sift together dry ingredients; add to batter. Beat on low just until combined. Stir in the raisins, pineapple and pecans. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in pans for 10 minutes before removing to wire racks. , For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from the heat. Cool just until warm; beat in enough confectioners' sugar for icing to reach spreading consistency. Add more sugar for thicker icing or more milk to thin it. Frost cooled cake.
Nutrition Facts : Calories 694 calories, Fat 30g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 353mg sodium, Carbohydrate 105g carbohydrate (83g sugars, Fiber 2g fiber), Protein 6g protein.
STRAWBERRY JAM CAKE
When I need a cake for a special occasion, this strawberry jam cake is my go-to recipe. Every year I make it for a cake raffle we have at work for Relay for Life. It has raised a lot of money for a very good cause. -Tammy Urbina, Warner Robins, Georgia
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 19
Steps:
- Grease and flour three 9-in. round baking pans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans. , Bake at 350° until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, strawberries, extract and, if desired, food coloring; beat until smooth. , Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with strawberries if desired.
Nutrition Facts : Calories 706 calories, Fat 28g fat (17g saturated fat), Cholesterol 78mg cholesterol, Sodium 377mg sodium, Carbohydrate 110g carbohydrate (79g sugars, Fiber 1g fiber), Protein 7g protein.
ANGEL FOOD-BERRY JAM CAKE
Split an angel food cake into three layers to make our Angel Food-Berry Jam Cake. With raspberries and whipped topping, this jam cake is delicious!
Provided by My Food and Family
Categories Recipes
Time 1h15m
Yield Makes 12 servings.
Number Of Ingredients 4
Steps:
- Cut cake horizontally into 3 layers. Place bottom cake layer on serving plate; spread with layers of 1/4 cup of the fruit spread and 1 cup of the whipped topping. Cover with middle cake layer.
- Repeat layers of fruit spread and whipped topping; top with remaining cake layer. Frost top of cake with remaining whipped topping.
- Refrigerate 1 hour or until ready to serve. Top with raspberries just before serving. Garnish with fresh mint leaves, if desired. Store leftover cake in refrigerator.
Nutrition Facts : Calories 110, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 25 g, Fiber 1 g, Sugar 7 g, Protein 2 g
CASTELLA CAKE
Castella cake is a light and fluffy sponge cake, and it goes great with afternoon tea and some marmalade or jam. This easy cake is baked in a loaf pan.
Provided by Sohui Kim
Time 1h20m
Yield Makes 1 loaf
Number Of Ingredients 7
Steps:
- Preheat the oven to 300°F. Spray the loaf pan liberally with the cooking spray and then line the bottoms and sides with parchment paper.
- Using a stand mixer fitted with the beater attachment (or a hand-held mixer or an egg beater), beat the eggs on medium speed until well blended. Turn up to medium-high speed and with the motor running, add the sugar one-third at a time over about 10 minutes. Don't rush this process: It is important to go slowly to ensure airiness.
- In a small saucepan, combine the milk and honey and heat over very low heat just to lukewarm, stirring constantly until the honey melts, about 15 seconds. If too hot, the milk will curdle.
- Lower the speed to medium, then add half of the warm milk mixture to the egg mixture and beat it in for just a few seconds. Then add half of the bread flour and the salt, beating at low speed until it is completely incorporated.
- Add the rest of the warm milk mixture, beating at medium speed until it is well incorporated. Then add the remaining bread flour, and beat until it is well incorporated. (At this point, the batter should be fluffy, and light yellow ribbons should form when you lift up a beater. If your batter is not light and fluffy, you might end up with a dense Castella cake that's more like pound cake than sponge cake, but it will still taste good.)
- Gently pour the batter into the prepared pan and tap it to get rid of air bubbles. Then bake the cake until a toothpick inserted in the center comes out clean, about 50 minutes to 1 hour.
- Let the cake cool in the pan for 10 minutes, then invert it onto on a wire rack. Once the cake has cooled completely, slice into thick rectangles and serve. (Cake or leftover slices can be frozen for up to a month, then defrosted. They're best warmed in a toaster oven.)
EASY JAM SPONGE
Bake a simple and satisfying family pudding using our easy jam sponge recipe - it only needs a handful of ingredients and 30 minutes to make
Provided by Georgina Kiely - Digital food editor, bbcgoodfood.com
Categories Dessert
Time 30m
Number Of Ingredients 7
Steps:
- Heat the oven to 200C/180C fan/gas 6. Butter a 25cm square or 20 x 30cm rectangular cake tin or baking dish.
- Beat the butter, sugar, flour, eggs and vanilla extract together until smooth. Spread the jam over the base of the tin, and dollop over the cake batter. Spread over evenly. Bake for 20-25 mins until the sponge is light golden and risen, and a skewer inserted into the middle comes back clean. Serve warm with custard, cream or ice cream.
Nutrition Facts : Calories 417 calories, Fat 19 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 55 grams carbohydrates, Sugar 39 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.59 milligram of sodium
JAM CAKE WITH CARAMEL CHOCOLATE GANACHE
Provided by Julie Richardson
Categories Cake Chocolate Nut Dessert Bake Kid-Friendly Condiment Tree Nut Almond Birthday Party Jam or Jelly Advance Prep Required Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield 12 to 16 servings
Number Of Ingredients 15
Steps:
- Center an oven rack and preheat the oven to 325°F.
- In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt, then whisk the mixture to ensure that the ingredients are well distributed.
- In a small bowl, stir together the jam and the buttermilk.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
- Divide the batter evenly into the prepared pans (there will be approximately 1 pound 4 ounces per pan) and smooth the tops. Bake in the middle of the oven until the centers are just barely firm when lightly touched, 32 to 34 minutes. Cool the cakes on a wire rack for 30 minutes before removing them from their pans. Once removed, continue to cool the cakes on the rack, top side up, until they reach room temperature. Leave the parchment paper on until you assemble the cake.
- To assemble the cake, place one of the layers, top side up, on a flat plate or a cake board. Using a thin metal spatula, spread a thin layer of caramel ganache (a bit more than 1/2 cup) on top of the cake and out to the edges of the cake. Sprinkle 2 tablespoons of almonds evenly over the ganache. Align the next cake layer, top side up, on top of the first one, and repeat with another thin layer of ganache and almonds. Place the final layer of cake on top of the cake. Frost the top heavily and the sides lightly with the remainder of the ganache. Lightly press the remaining toasted almonds on the sides of cake.
- This cake is best stored and served at room temperature. In an airtight container, it keeps for up to 5 days.
COUNTRY JAM CAKE
Recreate a classic when you serve this Country Jam Cake for dessert tonight. Glazed with a sweet and simple icing, this old-fashioned Country Jam Cake has strawberry jam and coconut baked right into it.
Provided by My Food and Family
Categories Dairy
Time 2h
Yield Makes 16 servings.
Number Of Ingredients 16
Steps:
- Preheat oven to 325°F. Mix flour, salt, cinnamon, allspice and baking soda; set aside. Beat 2/3 cup butter and the granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in jam, eggs and vanilla. Add flour mixture alternately with the buttermilk, mixing well after each addition. Gently stir in coconut. Pour into greased 10-inch tube pan or 12-cup fluted tube pan.
- Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with spatula or knife; gently remove cake. Cool completely on wire rack.
- Mix brown sugar, 1 Tbsp. butter and the milk in small saucepan; cook on medium heat until sugar is dissolved, stirring constantly. Gradually add powdered sugar, stirring until well blended after each addition. If glaze is too thick, stir in additional milk by teaspoonfuls until glaze is of desired spreading consistency. Spread over cake. Let stand until glaze is firm.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 60 mg, Sodium 310 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
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.
STRAWBERRY JAM CAKE
I usually make this sweet strawberry jam cake for special days such as birthdays. It makes all family members the happiest at the moment.
Provided by shine moon
Categories Desserts Cakes Strawberry Cake Recipes
Time 2h
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Grease two 8-inch round cake pans.
- Whisk flour, cinnamon, baking soda, nutmeg, and sea salt together in a bowl to distribute well.
- Stir jam and buttermilk together in another bowl.
- Cream sugar and butter together in a separate bowl until fluffy, about 5 minutes. Blend in the eggs, one at a time. Add the flour mixture in 2 parts, alternating with buttermilk and jam mixture in 2 parts. Divide batter between the prepared cake pans.
- Bake in the preheated oven until centers are slightly firm and a toothpick inserted into the centers comes out clean, about 40 minutes. Cool the cakes in their pans for 30 minutes; remove and let cool on a wire rack for 30 minutes more.
- Meanwhile, bring cream to a simmer over medium-low heat. Place chocolate chips in a bowl; pour hot cream on top. Let sit, without stirring, for 5 minutes. Stir in concentric circles until ganache is smooth. Let cool.
- Spread a thin layer of chocolate ganache on cooled cake layers; assemble and frost the top and sides. Sprinkle with toasted almonds.
Nutrition Facts : Calories 671.3 calories, Carbohydrate 89.5 g, Cholesterol 129.6 mg, Fat 34.6 g, Fiber 3.1 g, Protein 6 g, SaturatedFat 21.6 g, Sodium 265.4 mg, Sugar 52.7 g
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