BLACKBERRY JAM CAKE II
This is a delicious cake that is even more delicious with Caramel Frosting! To make sour milk, put 1 tablespoon vinegar or lemon juice in a measuring cup and fill with milk until 1 cup is reached. Enjoy!
Provided by BALLERINAGAL
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cooked mixture. Combine sour milk and baking soda. Beat in the flour alternately with the sour milk mixture. Stir in blackberry jam. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 59.7 g, Cholesterol 39.7 mg, Fat 6.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 151.9 mg, Sugar 43 g
BLACKBERRY JAM CAKE I
Blackberry jam is folded into the batter of this bundt cake. After baking the cake is given a confectioners' sugar glaze.
Provided by Barbara
Categories Desserts Cakes Spice Cake Recipes
Yield 12
Number Of Ingredients 16
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
Nutrition Facts : Calories 314.2 calories, Carbohydrate 63 g, Cholesterol 47.9 mg, Fat 6 g, Fiber 0.7 g, Protein 3.4 g, SaturatedFat 3.5 g, Sodium 300.9 mg, Sugar 45.1 g
BLACKBERRY JAM
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.
BLACKBERRY JAM
In the summer, my family would go pick tons of blackberries and use them in our cooking.
Provided by hulagirl
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 1h30m
Yield 16
Number Of Ingredients 6
Steps:
- Mash blackberries in a saucepan with a potato masher. Stir in sugar until juices form; place about 1 tablespoon blackberry juice in a small bowl and stir in cornstarch. Pour cornstarch mixture into saucepan.
- Bring berries to a boil, stirring often, until jam is thickened, about 15 minutes. Stir in cinnamon and allspice. Remove from heat and allow to cool. Transfer jam to a bowl, cover, and refrigerate until chilled. Stir in lemon juice.
Nutrition Facts : Calories 67.9 calories, Carbohydrate 16.9 g, Fat 0.2 g, Fiber 1.8 g, Protein 0.5 g, Sodium 0.5 mg, Sugar 14.2 g
BLACKBERRY JAM CAKE
Make and share this Blackberry Jam Cake recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 720.1, Fat 23.9, SaturatedFat 14.5, Cholesterol 120.7, Sodium 347.7, Carbohydrate 123.9, Fiber 1.4, Sugar 95.2, Protein 5
BLACKBERRY JAM CUPCAKES
this recipe only makes 12 cakes.. these are good plain, but outstanding with a burnt sugar icing, caramel or just plain buttercream..I have made them and decorated the top with a raspberry in the center
Provided by grandma2969
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350*.Line 12 muffin tins with paper liners.
- In small bowl, whisk flour, baking powder, baking soda and cinnamon, nutmeg and salt.
- Set aside.
- In a medium bowl, beat butter till light and fluffy.
- With mixer on high, gradually beat in sugar, till light and fluffy --
- Lower mixer speed to medium -- beat in egg, and the vanilla, lower the mixer spped to low.beat in flour mixture alternately with buttermilk, just till blended.
- Blend in jam until almost but not quite blended.
- Spoon into prepared muffin tins.
- Bake until tips of cakes are spingy.about 20 minutes.
- cool in tins on wire rack.
Nutrition Facts : Calories 184.2, Fat 6.4, SaturatedFat 3.9, Cholesterol 33.2, Sodium 211.6, Carbohydrate 29.3, Fiber 0.6, Sugar 15, Protein 2.3
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.
PRESIDENT ANDREW JACKSON'S FAVORITE BLACKBERRY JAM CAKE
This delish cake is full of fruity goodness that everyone who tries it loves. Just a warning: the cake tends to be unbelievably thick, thus making the 1/16 serving size more reasonable! Frost with cream cheese frosting.
Provided by Kaley
Categories Desserts Cakes Yellow Cake Recipes
Time 1h45m
Yield 16
Number Of Ingredients 13
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.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 55.2 g, Cholesterol 27.2 mg, Fat 6.4 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 182 mg, Sugar 38.4 g
BLACKBERRY JAM CAKE
This recipe is very moist and dense and reminds me of a good fruit cake. Even though the directions call for a tube pan, I usually use a 9 x 13 cake pan. And to my personal taste, the nuts can be omitted and never missed.
Provided by Mary K. W.
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 15
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.
KENTUCKY BLACKBERRY JAM CAKE
A moist, delicious easy to make cake. Frost with a cream cheese icing or a caramel icing or a lemon icing.
Provided by LizCl
Categories Dessert
Time 1h4m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- 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.
- Pour into 2 greased and floured 9 inch cake pans.
- Bake at 350 degrees for 30 to 34 minutes or until the tops spring back when lightly pressed with a finger.
- Cool on wire racks 10 minutes, then remove from pans.
- Let the layers cool completely on wire racks.
- When layers are cool, frost with a cream cheese, caramel or lemon frosting.
Nutrition Facts : Calories 343.1, Fat 19.3, SaturatedFat 3.1, Cholesterol 35.5, Sodium 245.9, Carbohydrate 39.5, Fiber 1.3, Sugar 25.6, Protein 4.3
BLACKBERRY JAM CAKE
Make and share this Blackberry Jam Cake recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 14
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.
Nutrition Facts : Calories 4277.3, Fat 156.8, SaturatedFat 93.4, Cholesterol 926.5, Sodium 3451.3, Carbohydrate 671.2, Fiber 11.6, Sugar 360.3, Protein 49.2
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