KENTUCKY BLACKBERRY JAM CAKE
A moist, delicious, easy to make cake. Frost with a cream cheese icing or a caramel icing. Photo adapted from Easy Desserts.
Provided by Anita Hoffman
Categories Cakes
Time 45m
Number Of Ingredients 9
Steps:
- 1. Place cake mix, jam, buttermilk, oil, cinnamon and eggs in a large mixing bowl and beat on low speed 30 seconds. Increase speed to medium and beat 1 1/2 minutes longer or until smooth. Fold nuts into batter.
- 2. Pour into 2 greased and floured 9 inch cake pans. Bake at 350 degrees for 30 to 34 minutes. or until cake tests done.
- 3. Cool on wire racks 10 minutes, then remove from pans. Let the layers cool completely on the racks before frosting. Frost with cream cheese frosting or caramel frosting.
SCRUMPTIOUS PENUCHE FROSTING
This scrumptious caramel-flavored frosting is the perfect frosting for any yummy cake. It is perfect on basic yellow cake as well as homemade pound cake. Some love it on chocolate cake as well.
Provided by HappyBakerBrittany
Categories Desserts Frostings and Icings
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Melt the butter in a saucepan over medium heat. Stir in brown sugar and bring the mixture to a boil. Reduce the heat and continue to simmer for 2 minutes, stirring constantly. Stir in half-and-half cream and salt and return to a boil, continuing to stir. Remove the caramel from the heat and allow to cool to lukewarm, then add vanilla.
- Gradually beat in confectioners' sugar with an electric mixer until smooth, being careful not to over-beat. If the frosting becomes too thick, hot water can be added to thin it out. Spread over a cooled cake and sprinkle with pecans. Allow the frosting to set before serving, about 15 minutes.
Nutrition Facts : Calories 123.7 calories, Carbohydrate 19.7 g, Cholesterol 11.1 mg, Fat 5.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 2.7 g, Sodium 31 mg, Sugar 19.2 g
BLACKBERRY JAM CAKE WITH PENUCHE FROSTING
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.
QUICK AND DEEELISH JAM CAKE WITH CARAMEL FROSTING
You can make this moist jam cake from a spice cake boxed mix AND the caramel frosting tastes like the old-fashioned penuche fudge....ummm ummmm. It is rich and buttery and oh so quick. You can make the cake ahead of time, wrap the layers well, and freeze for at least three weeks if you like. It will be the hit of your Christmas or Holiday Party!
Provided by Aunt Yaya
Categories Dessert
Time 27m
Yield 1 cake, 12 serving(s)
Number Of Ingredients 14
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!
BLACKBERRY JAM CAKE III
This recipe has been in my family for years. My grandmother always baked it for Christmas and now I do the same. Frost with Cream Cheese Frosting.
Provided by Jo Ann Herrington
Categories Desserts Cakes Spice Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
- Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 46 g, Cholesterol 100.9 mg, Fat 13.9 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 204.5 mg, Sugar 26.2 g
BLACKBERRY JAM CAKE WITH CARAMEL ICING
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.
More about "blackberry jam cake with penuche frosting recipes"
BLACKBERRY JAM CAKE RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 2 hrs 35 mins
- Preheat oven to 350°F. Spray 3 (9-inch) round cake pans with cooking spray; line bottoms with parchment paper.
- Place sugar and eggs in bowl of a heavy-duty stand mixer fitted with whisk attachment; beat on medium speed until thick and smooth, 3 minutes. Change to paddle attachment. Add oil, jam, and vanilla extract; beat until combined, 1 minute.
- Add half of the flour mixture to jam mixture; beat on low speed until just combined, 20 to 45 seconds. Add buttermilk; beat on low speed until just combined. Add remaining flour mixture; beat on low speed until smooth and combined, about 30 seconds. Fold in nuts and raisins; divide evenly among prepared pans.
BLACKBERRY JAM CAKE - MY COUNTRY TABLE
From mycountrytable.com
4.5/5 (2)Category CakeServings 12-14Total Time 55 mins
- In a large bowl, sift together the flour, salt, baking powder, cinnamon, cloves, and allspice and set aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment or use a hand mixer. Mix on high speed for about 1 minute until the sugar is incorporated into the butter and the mixture is smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Add the blackberry jam and mix until fully incorporated.
- Add 1/3 of the dry ingredients, mixing on medium speed until the flour is barely incorporated. Add 1/2 of the buttermilk and mix to incorporate. Add the remaining flour and buttermilk alternately, ending with the flour. Do not overmix.
BAKERY STYLE BLACKBERRY BUTTERCREAM FROSTING • …
From midgetmomma.com
SOUTHERN JAM CAKE - THE SOUTHERN LADY COOKS
From thesouthernladycooks.com
3-LAYER KENTUCKY BLACKBERRY JAM CAKE RECIPE - THE …
From thespruceeats.com
BLACKBERRY CAKE WITH BLACKBERRY FROSTING - NATASHA'S KITCHEN
From natashaskitchen.com
BLACKBERRY CAKE WITH CREAM CHEESE FROSTING RECIPE - SERIOUS EATS
From seriouseats.com
BLACKBERRY CAKE WITH CREAM CHEESE FROSTING - BROMA BAKERY
From bromabakery.com
BLACKBERRY JAM CAKE WITH PENUCHE FROSTING - BIGOVEN.COM
From bigoven.com
DESIGNERS AND MEGHAN MARKLE LIKE THE TASTE OF HER CAKES
From nytimes.com
BLACKBERRY JAM CAKE WITH PENUCHE FROSTING RECIPE
BLACKBERRY JAM CAKE WITH PENUCHE FROSTING RECIPE
From cookeatshare.com
BLACKBERRY JAM CAKE WITH PENUCHE FROSTING RECIPE
From bakerrecipes.com
QUICK BLACKBERRY-BLUEBERRY JAM - BAKE FROM SCRATCH
From bakefromscratch.com
BLACKBERRY JAM CAKE RECIPE | THE BEST CAKE RECIPES
From thebestcakerecipes.com
You'll also love