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
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 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 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
DANISH BLACKBERRY JAM CAKE
Make and share this Danish Blackberry Jam Cake recipe from Food.com.
Provided by FDADELKARIM
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 631.4, Fat 18.2, SaturatedFat 10.6, Cholesterol 134, Sodium 391.9, Carbohydrate 112.4, Fiber 2.4, Sugar 73.1, Protein 7.2
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.
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