Kentucky Jam Cake - Volare
Secrets of Bluegrass Chefs host, Tim Laird hosts chef Josh Moore from Volare Restaurant in Louisville, KY who reveals the secrets to his Kentucky jam cake.
Blackberry Jam Cake - Blackberry Jam Cake Recipe, How to Make Blackberry Jam Cake
for the website, and for the Happier Holidays Cookbook!
Food City Kitchen with Chef Walter and Jan Charles -
Walter's Blackberry Jam Cake from The Food City Kitchen on WVLT. Walter shows us how to make his fabulous update on traditional Southern Blackberry Jam Cake!
Walter: Now what Jan and I have been doing before you got here is making a cake that's pretty standard procedure. Butter, a cup of butter.
Jan: Sugar.
Walter: A cup and a half of sugar. That blended together. Then, eggs added one at a time, four eggs. We let that run. Then, we put in cup of buttermilk that we alternated with...
Jan: Your dry ingredients.
Walter: ...nearly two and three-quarters cups - I knew I'd say it sooner or later - of plain flour to which we added baking powder and all that other stuff, three kinds of spices - cinnamon, nutmeg, allspice.
Jan: So, you've basically got the beginnings of a spice cake.
Walter: A spice cake. We've got a pretty good spice cake batter. But we're not going to stop there. We're going to add a little vanilla.
Jan: I love overkill.
Walter: That was two teaspoons. We're going to add a cup of raisins that we have tossed with that other fourth cup of plain flour.
Jan: Right. We've talked about that. What's that supposed to do?
Walter: Theoretically, keeps them from sinking to the bottom, and I guess it more or less does.
Jan: Sort of. Most of the time.
Walter: Then, I promised blackberry jam cake, and I what I have here - look at that - Bonne Maman blackberry preserves.
Jan: You went all the way to France for that, didn't you?
Walter: Yeah. If going to Food City is the same as going to France. This is the specialty jelly thing, and this is exactly a cup and a half. I did measure it in an earlier version because what I'm trying to get is a cake that's more like the blackberry jam cake that my mother made. She made it with homemade blackberry jam made in her home.
Jan: Well, if you did happen to go back in time in order to can your own, this is what you need to do and this is why it's good though.
Walter: Yeah. Well, you can use commercial jam. Smucker's Simply Fruit works best. They all taste good. It makes the batter come out looking sort of vaguely grey, green, ugly.
Jan: It's not pretty.
Walter: I don't like that.
Jan: No.
Walter: So, that we put into a Bundt pan. We set the oven for 325.
Jan: How long does it go?
Walter: An hour and 15 minutes.
Jan: Well, this tickles me to death, and you didn't stop with that. What's on top?
Walter: We give you, free of charge, a recipe for caramel icing and there is that work of art that... Does that not look like a cake? Right. Get the recipe, chef's recipe - 6540 6450 Paper Mill Drive, Knoxville, Tennessee 37919. Send a self-addressed envelope. Or go to local8now.com.
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Betty's Kentucky Jam Cake -- Christmas
Betty demonstrates how to make Jam Cake. This will be one of the desserts on our Christmas table this year. It is a cake that originated in Kentucky (or Tennessee) and is traditionally served with the Christmas dinner.
Blackberry Jam Cake
1 cup butter, softened
1 1/2 cups sugar
4 eggs, well beaten
12 ounces blackberry jam (I used spreadable fruit--blackberry.)
1 cup buttermilk
2 teaspoons baking soda
3 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon cocoa powder
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/2 teaspoon ground cinnamon
1/2 teaspoon allspice
1/2 cup raisins (I used golden raisins.)
1/2 cup chopped pecans
In a large bowl, cream butter and sugar, beating on medium speed of an electric mixer until light and fluffy. Set aside. In a medium bowl, combine eggs and jam. Mix well and add to the creamed mixture. Beat well. Combine buttermilk and soda, stirring well. Set aside. In a medium-sized bowl, combine flour, salt, cocoa powder, nutmeg, cloves, cinnamon, and allspice, stirring well. Add dry mixture to creamed mixture alternately with buttermilk mixture. Stir in raisins and pecans. Pour batter into three greased and floured 8-inch to 9-inch round cake pans. Bake at 350 degrees (F) for 25 minutes, or until toothpick inserted into deepest part comes out clean. Cool in pans on cooling rack. Ice with Caramel Frosting after cake has cooled. Caramel Frosting will be the next video in Betty's Kitchen! Enjoy the cake recipe! --Betty :)
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OLD FASHIONED JAM CAKE RECIPE
Hey Ya'll! Today we made an old-fashioned Jam Cake. You can taste the history in this thing! I hope ya'll will give this a try, it was so easy and quick!
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