Jam Cake Recipe
2 cups sugar
1 cup butter
5 eggs
1 cup crushed pineapple
1 cup apple butter
1 cup jam
3 cups flour
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon cinnamon
1 tablespoon cocoa
1 cup nuts
1 cup buttermilk
Mix sugar and butter together in mixer. Add eggs one at a time while mixing. Add in 3 fruits. Combine rest of dry ingredients and add slowly while mixing. Alternating with buttermilk. Always start with flour and end with flour. Pour mixture into 4 - 8 pans. Bake for 35 minutes at 325 degrees.
ICING
2 cups brown sugar
1/3 cup white sugar
1/2 cup butter
3/4 cups cream
2 cups powdered sugar
Boil first 4 ingredients for 4 minutes. Add powdered sugar and mix well. Spread fast over cake.
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Jam Cake,made just that simple!#southern ,#holidays ,#fruits in cakes
Blackberry Jam, raisins, pecans and any  spice cake of your choice. Follow directions on the box, one box add 1/2 cup of jam , raisins and pecans .
Kentucky Blackberry Jam Cake
Kentucky BlackBerry Jam Cake
Cake Batter
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
3 large eggs
1 cup buttermilk
1 teaspoon baking soda�1 cup blackberry jam
3 1/2 cups all-purpose flour
1 teaspoon ground cloves�1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 cup chopped walnuts. (I use pecans)
Caramel Icing
10 tablespoons salted butter
1 1/4 cups packed light brown sugar�1/3 cup plus 1 tablespoon milk�2 1/2 cups sifted powdered sugar (or more for a thicker frosting)
1 tsp good bourbon (optional but highly recommended)
or use 1 tsp vanilla or maple extract. walnuts for garnish
Preheat oven to 350 degrees. Spray a Bundt pan really well with bakers joy spray. Or spray two 9 inch round pans �
Using an electric mixer, beat the butter and sugar together until light and creamy, 3 to 5 minutes.�
Beat in eggs one at a time, scrapping down sides of the bowl in between additions.�
Add the buttermilk, baking soda and jam and beat until incorporated.�
Whisk together flour, cloves, allspice, and cinnamon. Add to butter mixture in batches, beating just until combined. Stir in nuts.�
Divide batter evenly between the two cake pans. Bake for 30-40 minutes or until cake feels firm when pressed down on. Let cool in pan for 10 minutes and then turn them out on a wire rack to cool completely.�
Prepare Caramel Icing. In a medium saucepan, melt the butter. Add brown sugar, bring mixture to a boil and simmer, stirring constantly, for 2 minutes.�
Stir milk in and add the bourbon & transfer mixture to a mixing bowl. Use electric mixer to beat mixture while gradually adding powdered sugar. �
Place bottom cake layer on a cake stand or serving platter. Gradually pour about half the icing on top. You want the icing to have cooled enough so that it all doesn't run off the sides. Let the icing set up some and then place second layer on top.�
Pour remaining icing on the top layer. Decorate with nuts if desired.
Blackberry Jam Cake - Blackberry Jam Cake Recipe, How to Make Blackberry Jam Cake
for the website, and for the Happier Holidays Cookbook!
Food City Kitchen with Chef Walter and Jan Charles -
Walter's Blackberry Jam Cake from The Food City Kitchen on WVLT. Walter shows us how to make his fabulous update on traditional Southern Blackberry Jam Cake!
Walter: Now what Jan and I have been doing before you got here is making a cake that's pretty standard procedure. Butter, a cup of butter.
Jan: Sugar.
Walter: A cup and a half of sugar. That blended together. Then, eggs added one at a time, four eggs. We let that run. Then, we put in cup of buttermilk that we alternated with...
Jan: Your dry ingredients.
Walter: ...nearly two and three-quarters cups - I knew I'd say it sooner or later - of plain flour to which we added baking powder and all that other stuff, three kinds of spices - cinnamon, nutmeg, allspice.
Jan: So, you've basically got the beginnings of a spice cake.
Walter: A spice cake. We've got a pretty good spice cake batter. But we're not going to stop there. We're going to add a little vanilla.
Jan: I love overkill.
Walter: That was two teaspoons. We're going to add a cup of raisins that we have tossed with that other fourth cup of plain flour.
Jan: Right. We've talked about that. What's that supposed to do?
Walter: Theoretically, keeps them from sinking to the bottom, and I guess it more or less does.
Jan: Sort of. Most of the time.
Walter: Then, I promised blackberry jam cake, and I what I have here - look at that - Bonne Maman blackberry preserves.
Jan: You went all the way to France for that, didn't you?
Walter: Yeah. If going to Food City is the same as going to France. This is the specialty jelly thing, and this is exactly a cup and a half. I did measure it in an earlier version because what I'm trying to get is a cake that's more like the blackberry jam cake that my mother made. She made it with homemade blackberry jam made in her home.
Jan: Well, if you did happen to go back in time in order to can your own, this is what you need to do and this is why it's good though.
Walter: Yeah. Well, you can use commercial jam. Smucker's Simply Fruit works best. They all taste good. It makes the batter come out looking sort of vaguely grey, green, ugly.
Jan: It's not pretty.
Walter: I don't like that.
Jan: No.
Walter: So, that we put into a Bundt pan. We set the oven for 325.
Jan: How long does it go?
Walter: An hour and 15 minutes.
Jan: Well, this tickles me to death, and you didn't stop with that. What's on top?
Walter: We give you, free of charge, a recipe for caramel icing and there is that work of art that... Does that not look like a cake? Right. Get the recipe, chef's recipe - 6540 6450 Paper Mill Drive, Knoxville, Tennessee 37919. Send a self-addressed envelope. Or go to local8now.com.
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