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How To make Kentucky Blackberry Jam Cake
1 c Seedless raisins
1 cn Crushed pineapple (8-1/2 oz)
2 1/2 c All-purpose flour, sifted
1 ts Baking soda
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Cloves
1/2 c Shortening
1/2 c Butter or margarine
1 c Sugar
5 ea Eggs
1 c Seedless blackberry jam
-(12-oz jar) 2/3 c Buttermilk
1 c Pecans, chopped
Confectioners' sugar Soak raisins for several hours or overnight in the crushed pineapple. Sift together flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening and butter or margarine in large bowl of electric mixer. Gradually add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in jam. Alternately add sifted dry ingredients and buttermilk to the creamed mixture. Blend in pineapple, raisins and pecans. Pour batter into 13x9x2-inch pan that has been greased and floured. Bake at 350 degrees f. for 55 to 60 minutes or until done. Dust with confectioners'
sugar; cut in squares. This will freeze. From: Florence P. Hanford's Television Kitchen Meals, 1964. Shared by: June Hoffman, 9/93
How To make Kentucky Blackberry Jam Cake's Videos
Kentucky Jam Cake - Volare
Secrets of Bluegrass Chefs host, Tim Laird hosts chef Josh Moore from Volare Restaurant in Louisville, KY who reveals the secrets to his Kentucky jam cake.
Jessica's Jam Cake
Ingredients
1 cup butter
2 cups white sugar
3 eggs
1 teaspoon baking soda
3 cups all-purpose flour
1 cup buttermilk
1 cup blackberry preserves
1 cup chopped pecans
1 cup shredded coconut
1 cup raisins
Directions
Preheat oven to 350 degrees F.
Lightly grease one 10 inch tube pan and set aside.
Cream together the butter and sugar.
Add eggs separately, beating well after each.
Sift together soda and flour; add alternately with buttermilk to creamed mixture. Mix well.
Add jam, pecans, coconut and raisins. Mix well and pour into prepared pan.
Bake for one hour or until toothpick inserted in center comes out clean.
Betty's Kentucky Jam Cake -- Christmas
Betty demonstrates how to make Jam Cake. This will be one of the desserts on our Christmas table this year. It is a cake that originated in Kentucky (or Tennessee) and is traditionally served with the Christmas dinner.
Blackberry Jam Cake
1 cup butter, softened
1 1/2 cups sugar
4 eggs, well beaten
12 ounces blackberry jam (I used spreadable fruit--blackberry.)
1 cup buttermilk
2 teaspoons baking soda
3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon cocoa powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 cup raisins (I used golden raisins.)
1/2 cup chopped pecans
In a large bowl, cream butter and sugar, beating on medium speed of an electric mixer until light and fluffy. Set aside. In a medium bowl, combine eggs and jam. Mix well and add to the creamed mixture. Beat well. Combine buttermilk and soda, stirring well. Set aside. In a medium-sized bowl, combine flour, salt, cocoa powder, nutmeg, cloves, cinnamon, and allspice, stirring well. Add dry mixture to creamed mixture alternately with buttermilk mixture. Stir in raisins and pecans. Pour batter into three greased and floured 8-inch to 9-inch round cake pans. Bake at 350 degrees (F) for 25 minutes, or until toothpick inserted into deepest part comes out clean. Cool in pans on cooling rack. Ice with Caramel Frosting after cake has cooled. Caramel Frosting will be the next video in Betty's Kitchen! Enjoy the cake recipe! --Betty :)
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Christmas Old Fashioned Blackberry Jam Pound Cake | #PoundCake????
Heyyyyyy Errrrrrbody!!!
Today I'm making this Christmas Old Fashioned Blackberry Jam Pound Cake with a double glaze of deliciousness. Watch & Enjoy!????
#PoundCakeQueen???? #BlackberryJam #SwansDown #I'mAGlazeGirl????
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Here is the link to the mixer I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour and 15 minutes. (Time may vary depending on your cake pan and/or oven.)
3 Cups Swans Down Cake Flour
2 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature) (Recipe called for 6 eggs)
1 C Buttermilk (Room Temperature)
1 C Blackberry Jam (I used Blackberry Preserves)
2 Tsp Ground Cloves
2 Tsp Cinnamon
1/2 Tsp Nutmeg
1-1/2 Cups Chopped Pecans
1 C Raisins
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tbsp. Vanilla Extract
*** SOAKING GLAZE
Sugar (1 Cup)
Milk
***FINISHING GLAZE
1 Can Sweetened Condensed Milk
1 C Brown Sugar
2 Tblsp. UNsalted Butter
1 Tsp. Salt
Pecans
Raisins
Add Extra Raisins and Pecans
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My Address:
P.O. Box 11261
Winston-Salem, NC 27116
FACEBOOK PAGE
EMAIL ADDRESS: beautifultoocreations@gmail.com
Cooking With Chef Stacy: Blackberry Jam Cake
Today Chef Stacy welcomes Pastor John to the kitchen! His mom’s favorite cake recipe is on the menu: Blackberry Jam Cake! It's a perfect recipe for making food memories at your holiday table! Chef Stacy is committed to making food a part of our faith journey!
BLACKBERRY JAM CAKE
• 1 cup butter
• 2 cups sugar
• 3 eggs
• 1 cup blackberry jam
• 1 cup applesauce
• 2 cups buttermilk
• 3 1/2 cups flour
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp cloves
• 1 tsp allspice
• 2 tbsp cocoa
• 1/2 tsp salt
• 3 tsp baking soda
• 1/3 cup raisins
Caramel Icing:
• 1/2 cup real butter
• 1 cup brown sugar
• 1/4 cup milk
• 2 cups powdered sugar
Tennessee Jam Cake
This recipe was in one of my Grandmother's cookbooks. Its a Deep South Cake that was a standard around the farm. I hope you enjoy it.
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