Jam Cake Recipes

Steps:

• Center an oven rack and preheat the oven to 325°F.
• In a large bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves, and salt, then whisk the mixture to ensure that the ingredients are well distributed.
• In a small bowl, stir together the jam and the buttermilk.
• In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until fluffy, about 5 minutes. As you make the batter, stop the mixer frequently and scrape the paddle and the sides of the bowl with a rubber spatula. Blend in the eggs one at a time, adding the next one as soon as the previous one has disappeared into the batter. With the mixer on low speed, add the flour mixture in three parts, alternating with the buttermilk mixture in two parts, beginning and ending with the flour. After each addition, mix until just barely blended and stop and scrape the bowl. Stop the mixer before the last of the flour has been incorporated and complete the blending by hand with a rubber spatula to ensure you do not overbeat the batter.
• Divide the batter evenly into the prepared pans (there will be approximately 1 pound 4 ounces per pan) and smooth the tops. Bake in the middle of the oven until the centers are just barely firm when lightly touched, 32 to 34 minutes. Cool the cakes on a wire rack for 30 minutes before removing them from their pans. Once removed, continue to cool the cakes on the rack, top side up, until they reach room temperature. Leave the parchment paper on until you assemble the cake.
• To assemble the cake, place one of the layers, top side up, on a flat plate or a cake board. Using a thin metal spatula, spread a thin layer of caramel ganache (a bit more than 1/2 cup) on top of the cake and out to the edges of the cake. Sprinkle 2 tablespoons of almonds evenly over the ganache. Align the next cake layer, top side up, on top of the first one, and repeat with another thin layer of ganache and almonds. Place the final layer of cake on top of the cake. Frost the top heavily and the sides lightly with the remainder of the ganache. Lightly press the remaining toasted almonds on the sides of cake.
• This cake is best stored and served at room temperature. In an airtight container, it keeps for up to 5 days.

Steps:

• In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts. , Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.

Steps:

• Grease and flour three 9-in. round baking pans; set aside. , In a large bowl, cream butter and sugar until light and fluffy. Add egg whites, one at a time, beating well after each addition. Beat in the strawberries, sour cream and extract. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture. Transfer batter to prepared pans. , Bake at 350° until a toothpick inserted in the center comes out clean, 22-26 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., For frosting, in a large bowl, beat cream cheese and butter until fluffy. Add the confectioners' sugar, strawberries, extract and, if desired, food coloring; beat until smooth. , Place bottom cake layer on a serving plate; top with 1/2 cup jam and 1/2 cup frosting. Repeat layers. Top with remaining cake layer. Spread remaining frosting over top and sides of cake. Garnish with strawberries if desired.

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.

Steps:

• Sift together the flour and the spices, set aside.
• In the bowl of an electric mixer, beat the eggs.
• Add the sugar and melted butter, beating until well mixed.
• Add the jam, blend in.
• Add the flour mixture in small portions while continuing to mix.
• Dissolve the baking soda in the buttermilk; mix in.
• After all ingredients are well mixed, divide the batter among six 9" cake pans which have been greased an floured.
• (Hand written note on recipe:"Parchment paper rounds in the bottom of cake pan will aid in the removal of the layer after baking.") Bake at 350F for 15 to 20 minutes or until a straw inserted in the center comes out clean.
• Cool the layers on a wire rack.
• (Handwritten note on recipe:"Refrigerate before assembly.") Assemble the cake using the filling recipe which follows.
• To make filling: In a saucepan mix sugar, butter, and milk.
• Bring to a slow boil.
• Keep mixture at a slow boil until it thickens.
• Slowly pour the hot mixture into the stiffly beaten egg white.
• Stir and fold mixture until thick.
• (Handwritten notes on recipe:"If you can strike the right balance between cooking and then folding in the beaten egg whites, the finished glaze will be slightly opaque with flecks of egg white visible thoughout.""Glaze will run if layers are warm. Refigera).
• I will add this comment, I attempted to make this cake in 3 cake pans. It overflowed and I will now spend a lovely afternoon cleaning my oven before I can cook anything else. I would suggest a minimum of 4 cake pans or even the 6 called for above. Gramma knew what she was talking about.

Steps:

• Cream butter and sugar.
• Beat in eggs, one at a time.
• Sift dry ingredients together.
• Add dry ingredients to creamed mixture alternately with buttermilk.
• Stir in vanilla.
• Fold jam (or preserves) into cake mixture.
• Turn into well-greased tube (angel food) or bundt pan.
• Bake at 300 deg F for 15 minutes, then raise heat to 350 deg F and bake 45 minutes.
• Let cool 15 minutes.
• Sift powdered sugar over it while still warm.

Steps:

• Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
• To prepare the cake, sift the flour and spices into a large mixing bowl. Stir in the sugar. Using a mixer at medium speed, beat the butter, jams, eggs, milk, and vanilla until smooth, 2 minutes. Stir in the nuts, if desired.
• Divide batter evenly among the prepared pans. Bake 18 to 23 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pans on a wire rack 10 minutes. Remove the layers from the pans to cool completely on a wire rack.
• To prepare the icing, combine the brown sugar, milk, butter, and salt in a large saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and add the confectioners' sugar. If the icing is too thick, add a little milk. Stir in nuts, if desired. Spread over one cake layer. Top with second layer; ice top. Top with third layer, ice top.

Steps:

• Preheat the oven to 350 degrees F. Butter an 8-inch-square baking pan. Line with parchment paper, leaving a 2-inch overhang on all sides. Lightly butter the paper.
• Prepare the streusel: Pulse the butter, sugar, peanuts, orange zest and vanilla in a food processor just until the nuts are coarsely chopped.
• Make the cake: Sift the flour, baking powder, baking soda and salt through a fine sieve into a large bowl. Beat the butter and sugar in a separate bowl with a mixer on medium-high speed until pale, about 5 minutes. Add the eggs, scrape down the sides of the bowl and beat on medium speed until fluffy, about 4 minutes. Reduce the speed to low. Add the flour mixture in 3 batches, alternating with the sour cream, beginning and ending with the flour mixture. Scrape down the bowl and finish mixing by hand (do not overmix).
• Pour half of the batter into the prepared pan and smooth the top. Sprinkle with half of the streusel and dollop with half of the jam. Spread the remaining batter on top. Sprinkle with the remaining streusel and top with the remaining jam. Bake until a toothpick inserted into the center of the cake comes out clean, 50 minutes to 1 hour. Transfer the pan to a rack and let the cake cool completely, then lift out the cake by the parchment paper and cut into squares.

Steps:

• Cake:.
• In the original recipe, my grandmother starts out by insisting that this be mixed BY HAND with a wooden spoon for 500 strokes. The mixer works fine. The original recipe was written for half lard and half butter (fresh churned), but in the letter my grandmother mentioned that she had started using shortening instead of the lard.
• Cream shortening and sugars.
• Add eggs, jam, and vanilla. Mix well.
• Sift all dry ingredients and add to the creamed sugar mixture. Mix well.
• Add buttermilk and nuts and mix by hand.
• This makes 3 round layers of a 8 or 9 inch layer cake. Bake 350 for 30 minutes or until done. Allow layers to cool before frosting.
• Icing:.
• For the frosting, my grandmother's original instructions called for using the leftover coffee that had been sitting on the stove all day keeping warm. I find that making up a cup of coffee with espresso powder works well. You do want a strong mocha flavor for the icing.
• Mix all the icing ingredients using a mixer. It will be a stiff icing.
• Making layer cakes must have been common back in the early 50s, because my grandmother didn't even bother to write down instructions for making icing or assembling the cake. She just listed the ingredients and how to make stong coffee. Needless to say, assemble like any other layer cake.

Steps:

• Soak raisins in pineapple and juice several hours or overnight. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add jam and buttermilk; beat until well blended. Sift together dry ingredients; add to batter. Beat on low just until combined. Stir in the raisins, pineapple and pecans. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in pans for 10 minutes before removing to wire racks. , For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from the heat. Cool just until warm; beat in enough confectioners' sugar for icing to reach spreading consistency. Add more sugar for thicker icing or more milk to thin it. Frost cooled cake.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Butter a 25cm square or 20 x 30cm rectangular cake tin or baking dish.
• Beat the butter, sugar, flour, eggs and vanilla extract together until smooth. Spread the jam over the base of the tin, and dollop over the cake batter. Spread over evenly. Bake for 20-25 mins until the sponge is light golden and risen, and a skewer inserted into the middle comes back clean. Serve warm with custard, cream or ice cream.

Steps:

• Preheat oven to 325°F. Mix flour, salt, cinnamon, allspice and baking soda; set aside. Beat 2/3 cup butter and the granulated sugar in large bowl with electric mixer on medium speed until light and fluffy. Blend in jam, eggs and vanilla. Add flour mixture alternately with the buttermilk, mixing well after each addition. Gently stir in coconut. Pour into greased 10-inch tube pan or 12-cup fluted tube pan.
• Bake 1 hour or until toothpick inserted in center comes out clean. Cool in pan 10 min. Loosen cake from side of pan with spatula or knife; gently remove cake. Cool completely on wire rack.
• Mix brown sugar, 1 Tbsp. butter and the milk in small saucepan; cook on medium heat until sugar is dissolved, stirring constantly. Gradually add powdered sugar, stirring until well blended after each addition. If glaze is too thick, stir in additional milk by teaspoonfuls until glaze is of desired spreading consistency. Spread over cake. Let stand until glaze is firm.

Steps:

• Cake:.
• Cream sugar, shortening and soda well.
• Add eggs, one at a time and mix well.
• Add sifted flour and mix well. Add nuts, fruit and jam.
• Bake in 3 layer cake pans or a bundt pan. Bake 1 hour and 20 minutes at 325' or until done.
• Wrap in aluminum foil and put in freezer until Christmas.
• Icing:.
• Put in double boiler and cook until thick. Ice cake.
• Chill in the fridge until the icing hardens.
• Wrap in aluminum foil and put away until ready to serve (up to 1 month refridgerated).

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, combine cake mix, pudding mix, 1 cup of water, oil and eggs. Beat for 2 minutes on high speed. Pour batter into greased and floured pans.
• Bake for 25 to 35 minutes, or until toothpick inserted in center comes out clean. Cool 15 minutes in pans. Remove from pans and cool completely on wire racks.
• Meanwhile, in a small heavy saucepan, combine sugar, 2 tablespoons of water and egg whites. Cook over low heat, beating continuously with electric hand mixer at high speed, until soft peaks form. Remove from heat. Add marshmallow creme and beat until stiff peaks form.
• To assemble cake, split each layer in half horizontally to form 4 layers. Place 1 layer on serving plate. Spread with 1/3 cup of the preserves. Top with second cake layer and spread with 1/3 cup preserves, do third layer the same way. Top with fourth layer (DO NOT spread preserves on top of fourth layer).
• Frost sides and top with frosting. Swirl small dollops of preserves in frosting. Store in refrigerator.