GEORGIA'S TENNESSEE JAM CAKE
This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing -- homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting.
Provided by Amy
Categories Desserts Cakes Spice Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.
- Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.
Nutrition Facts : Calories 684.9 calories, Carbohydrate 106.6 g, Cholesterol 165.5 mg, Fat 25.6 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 11.4 g, Sodium 583.2 mg, Sugar 73 g
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!
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