Blackberry Jam Cake I Recipes

Steps:

• Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
• Dissolve soda in buttermilk, stirring well.
• Cream butter or margarine and sugar, beating well. Add egg yolks, beating mixture well. Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.
• Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake

Steps:

• Preheat oven to 325.
• Grease and flour cake pan. Original recipe calls for tube pan, but I've always used 9 x 13.
• In large mixing bowl, cream together butter, sugar and oil until light and fluffy.
• Beat in eggs, one at a time, beating well after each addition.
• Beat in sour cream and jam.
• Sift or stir together flour, soda and spices. Reserve a small amount to coat the dates, raisins and nuts. Stir remaining dry ingredients into jam mixture.
• Stir in flour-coated fruits and nuts.
• Pour batter into prepared cake pan and bake for approximately 1 to 1 1/2 hours (will depend on which type of pan you use) or until it tests done.

Steps:

• Place the berries in a large stainless steel or enamel saucepan. Bring to a full boil over high heat, mashing the berries with a potato masher as they cook. Add the lemon juice and boil hard for 1 minute, stirring and mashing constantly.
• Add the sugar and return the mixture to a boil. Cook, stirring constantly, until it begins to look syrupy and thickens slightly, about 5 minutes. Remove from the heat and test for doneness: a candy thermometer should register 220 degrees F and the mixture should coat the back of a spoon. Run a finger--or a clean object about the width of a finger--through the coat of jam. If the jam does not run and fill the gap, it is done. Otherwise, return the pan to the heat for another 1 to 2 minutes and test again. Be careful not to let the mixture get too thick--it will thicken as it cools.
• When the jam is done, transfer it to a heatproof jar and cool to room temperature, about 2 hours. Cover with a tight-fitting lid and refrigerate. The jam will keep for up to 2 weeks.

Steps:

• For cake:
• Preheat oven to 325°F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 6 ingredients into medium bowl. Using electric mixer, beat butter in large bowl until fluffy. Gradually add sugar, beating until well blended. Beat in eggs 1 at a time. Beat in jam. Beat in dry ingredients in 4 additions alternately with buttermilk in 3 additions. Fold in walnuts. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 45 minutes. Cool cakes in pans 10 minutes. Run knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
• For icing:
• Combine brown sugar, evaporated milk, butter, molasses and salt in heavy medium saucepan. Whisk over medium-low heat until blended and smooth. Transfer mixture to large bowl. Cool to lukewarm, whisking occasionally, about 15 minutes. Working in batches, sift powdered sugar into mixture, beating until smooth after each addition. Beat in vanilla extract. Cover and refrigerate icing until firm enough to spread, about 30 minutes.
• Place 1 cake layer, flat side up, on serving platter. Spread 1 1/2 cups icing over top. Top with second cake layer, flat side down. Spread remaining icing over top and sides of cake. (Can be prepared 1 day ahead. Cover cake and refrigerate. Let cake stand at room temperature 2 hours before serving.)

Steps:

• Make the cake:
• In a large bowl with an electric mixer cream together the butter and the sugar until the mixture is light and fluffy. Add the eggs and combine the mixture well. Into a bowl sift together 3 cups of the flour, the allspice, the cloves, the cinnamon, and the salt. In another bowl combine the buttermilk and the baking soda. Add the flour mixture to the butter mixture in batches alternately with the buttermilk mixture, beating well after each addition. In a bowl toss together the raisins, the pecans, and the remaining 1 tablespoon flour and stir the mixture into the batter with the jam, stirring until the mixture is combined well. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake the layers in the middle of a preheated 325°F. oven for 40 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack for 15 minutes, invert them onto the rack, and let the layers cool completely.
• Make the icing
• In a saucepan combine the brown sugar, the evaporated milk, and the butter, cook the mixture over moderately low heat, stirring, until the sugar is dissolved, and cook it, undisturbed, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 238°F. on a candy thermometer. Transfer the mixture to a bowl and beat it until it is of spreading consistency. If the icing gets too hard to spread, dip the icing spatula in hot water.
• Transfer one of the layers, bottom up, to a cake plate, frost the top with the icing, and top it with the remaining layer, bottom down. Frost the top and sides with the icing.

Steps:

• Make the cake:
• Preheat the oven to 350°F. and butter and flour a loaf pan, 9 by 5 by 3 inches. Into a bowl sift together the flour, the baking powder, the salt, the cinnamon, the nutmeg, and the cloves. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture to the butter mixture alternately in batches with the buttermilk, beginning and ending with the flour mixture and beating well after each addition, and stir in the jam, the raisins, and the pecans. Pour the batter into the pan and bake the cake in the middle of the oven for 55 minutes to 1 hour, or until a tester comes out clean. Let the cake cool in the pan on a rack for 5 minutes and turn it out onto the rack to cool completely.
• Make the frosting:
• In a saucepan combine the brown sugar, the cream, and the butter, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and boil it, without stirring, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 238°F. on a candy thermometer. Transfer the frosting to a bowl and beat it until it is just of spreading consistency. (The frosting will still be warm.)
• Working quickly, spread the frosting over the top and sides of the cake.

Steps:

• Cream together sugar and butter or margarine.
• Beat in eggs.
• Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition.
• Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan.
• Bake at 350 degree F. oven 25 minutes or until done.
• Cool completely.
• Frost with Carmel Icing.
• CARMEL ICING:
• In small saucepan, melt butter or margarine; stir in brown sugar.
• Cook stirring constantly, til mixture bubbles; remove from heat.
• Cool 5 minutes.
• Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached.

Steps:

• Sift all dry ingredients together.
• Cream shortening and sugar.
• Add egg yolks to shortening mixture and beat well.
• Add flour mixture alternately with sour milk.
• Add vanilla and blackberry jam.
• Fold in stiffly beaten egg whites.
• Bake in greased tube pan at 350 degrees for 1 hour and 45 minutes.

Steps:

• Cream butter; add sugar and continue to cream until light and fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• Stir in vanilla.
• Sift together spices and dry ingredients. Add alternately with buttermilk and jam to creamed mixture.
• Add cream of tartar to egg whites and beat until stiff; fold into batter.
• Pour into two greased and floured 9 inch cake pans.
• Bake at 375* for 30 minutes or until cake tests done.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch round cake pans, dust with flour, and line pan bottoms with waxed paper.
• Whisk flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl until thoroughly combined. Stir buttermilk and vanilla extract in a separate small bowl.
• Beat sugar and butter in a large mixing bowl, using an electric mixer on medium speed, until mixture is light yellow and fluffy. Scrape down the sides often while beating. Beat in egg and egg whites thoroughly, then beat 3/4 cup of blackberry jam into mixture.
• Stir 1/3 cup flour mixture and 1/2 of the buttermilk mixture into moist ingredients, using a wooden spoon. Beat in 1/3 of flour mixture, remaining buttermilk mixture, and remaining flour mixture to make a batter. Spread batter evenly into prepared cake pans.
• Bake in the preheated oven until a toothpick inserted into center of a cake comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before removing, peeling off waxed paper, and letting cakes finish cooling on wire racks.
• Place a cake layer, bottom side facing up, onto a cake plate. Spread remaining 3/4 cup of blackberry jam evenly over the cake; top with second cake layer with bottom side facing down.

Steps:

• Preheat the oven to 375°F Cream the butter and sugar together then slowly whisk in the eggs.
• Mix the dry ingredients together in a large bowl. Stir in the egg mixture, buttermilk, & jam. Flour raisins lightly and gently fold into the batter.
• Pour the batter into 2 buttered and lightly floured 8 inch cake pans. Bake for 30 minutes or until a toothpick can be inserted & comes out clean.
• Cool on a wire rack then frost if desired.

Steps:

• Preheat oven to 300°. Dissolve soda in buttermilk. Cream butter and gradually add sugar; add egg yolks. Sift together flour and spices. Add to creamed mixture alternately with the buttermilk mixture. Add vanilla and jam. Fold in the beaten egg whites. Bake in a well-greased, deep 10-inch tube or Bundt pan in a 300° oven for 15 minutes, then at 350° for 15 minutes, and then at 360° for 30 to 40 minutes. Test with cake tester before removing from oven. Remove from oven, unmold cake to a rack, and cool.