Old Fashioned Jam Cake Food

OLD-FASHIONED JAM CAKE

Steps:

• Heat the oven to 400°F. Make Basic Vanilla Cake.
• Cool cake in the pan on a wire rack, 5 minutes; then turn out onto the rack and cool completely.
• Split cake into two layers and spread peach preserves on the bottom layer. Top with the remaining layer. Dust with confectioners' sugar.

OLD-FASHIONED JAM CAKE

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.

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.

GOOD OLD FASHIONED JAM CAKE

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.

OLD FASHIONED CARAMEL CAKE

Steps:

• Beat 1 cup butter at medium speed of an electric mixer until it is creamy; gradually add 2 cups sugar, beating well. Add the eggs, one at a time, beating after each addition.
• In a separate bowl, combine the flour, baking soda, and coca; Stir well. Then add to the butter mixture, alternating with the buttermilk and water, beginning and ending with the flour mixture. Mix after each addition. Stir in 1 tsp vanilla.
• Pour the batter into 2 greased and floured 9-inch round cakepans. Bake at 350 degrees for 35 minutes or until a wooden toothpick inserted in the center comes out clean. Cool pans on wire racks for 10 minutes; then remove from pans and let cool completely on wire racks.
• For the frosting, combine 2 cups sugar, 1 cup butter, and 1 cup evaporated milk in a large saucepan. Bring to a boil over medium heat. Cover and cook for 2 to 3 minutes to wash down the sugar crystals from the sides of the pan.
• Uncover and cook, stirring constantly, until the mixture reaches soft ball stage or a candy thermometer registers 234 degrees. Remove from heat and add vanilla (do not stir). Let cool for 10 minutes.
• Beat at medium speed of an electric mixer for 8 to 10 minutes or until the mixture is spreading consistency. Quickly spread the Caramel Frosting between the layers and on the top and sides of the cake.
• Garnish with pecan halves and grated chocolate if desired.

OLD-FASHIONED STRAWBERRY JAM CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch cake pans.
• Mix sugar, pecans, strawberry jam, butter, eggs, cinnamon, and nutmeg together in a bowl. Mix baking soda into buttermilk; add to the batter. Add flour a little at a time, mixing well, until combined.
• Pour batter evenly into the prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 30 minutes.
• While cakes cool, beat sugar and butter for filling together in a bowl with an electric mixer until creamy. Add heavy cream, raisins, and pecans. Transfer to a pot and bring to a boil. Do not stir once syrup begins to boil. Heat to 240 degrees F (115 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface.
• Spread between and over the top of the cooled cake layers, letting excess drip down the sides.