Simple Jam Cake An Old Farm 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.

QUICK AND DEEELISH JAM CAKE WITH CARAMEL FROSTING

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

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.

GRANDMA'S JAM CAKE

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.

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.

EASY JAM CAKE

Steps:

• 1. Preheat oven 325 degrees mix ingredients and pour into greased and floured pan. Bake approximately 1 hour. Test cake with toothpicks to determine when cake is done. Frost when cool.
• 2. CARAMEL ICING 1 Box Light Brown sugar 1 Stick Butter or Maragine 1 cup Half and Half
• 3. Stir until boils. Do not stir after it begin to boil. Cook to soft ball stage. Beat until thickens then frost. If frosting becomes too hard, add hot water.

JAM CAKE

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.

EASY JAM SPONGE

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.