Phyllis Stokes' Blackberry Jam Cake
This was the best cake I've made so far. It turned out so light and fluffy using techniques Mom showed in this original video:
I list these tips below.
Ingredients.
1/2 cup salted butter (1 stick), softened
1 1/2 cups white sugar
3 eggs
3 cups all purpose flour
1 cup whole buttermilk
1 cup chopped walnuts
1 cup blackberry jam (I used blackberry preserves)
1/2 teaspoon ground cloves
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon ginger powder
1/2 teaspoon salt
1 teaspoon baking soda
2 teaspoons baking powder
Directions:
1. In a large bowl, add flour, baking powder, baking soda, and salt. Mix until ingredients throughly incorporated.
2. In a separate bowl, mix softened butter and sugar. Add eggs one at a time, and mix until blended.
3. Add dry spices and vanilla to the butter/sugar mix. Mix well. Then add the blackberry jam. Mix well (approximately 3-5 minutes.
4. Slowly add flour and butter milk to the butter mixture. Add flour first and last, alternating between flour and buttermilk.
5. Coat walnuts with flour (approximately 1 teaspoon) and fold into the batter. Be careful not to over-mix batter.
6. Pour batter into greased cake pan or casserole dish. Cook at 350F until an inserted toothpick comes out clean. Mine took 45 minutes.
7. Let cool for approximately 30 minutes and then top with a glaze or frosting...or eat it as is!
Tips:
1. Butter and dairy products should be room temperature before adding. These ingredients will mix easier and emulsify, resulting in a fluffier cake.
2. Once you begin adding flour, be careful not to overmix. Like kneading bread, overmixing makes the cake tougher.
3. Nuts have an oily coating which will cause them to sink to the bottom of the cake. Coat them with flour before adding to the batter. The flour will help them grip and not sink.
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.
The Best Old Fashioned Homemade Caramel Frosting
Hey y’all! In todays video I’m showing you a delicious recipe homemade southern caramel frosting! Enjoy ☺️
Ingredients:
2 cups light brown sugar
2 sticks salted butter
2 cups powdered sugar
1 tablespoon vanilla extract
1/3 cup milk
1/3 cup heavy whipping cream
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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 Caramel Frosting for Jam Cake -- Christmas
Betty demonstrates how to make Caramel Frosting for a Blackberry Jam Cake. This cake and frosting comprise one of the desserts on the Christmas table this year. (The recipe for the cake has been previously uploaded in Betty's Kitchen.) This is a traditional Christmas dessert in Kentucky.
Caramel Frosting for a Blackberry Jam Cake
1/4 cup melted butter
1/4 cup white sugar
3/4 cup brown sugar
1 cup whipping cream
18 large marshmallows, cut in half
3 cups confectioner's sugar (This is the same as powdered sugar or icing sugar.)
1 teaspoon vanilla extract
In a medium-sized saucepan, stir together butter, white sugar, brown sugar, and whipping cream. Bring to a boil over medium heat, stirring constantly. Boil for 2 minutes, stirring constantly. Remove from heat. Add marshmallow halves and stir until they are melted. Stir in vanilla. Add confectioner's sugar slowly, beating with an electric mixer on medium speed until frosting is of spreading consistency. For thicker consistency, refrigerate, checking occasionally. Spread on cooled cake, cupcakes, or cookies. Enjoy! --Betty :)
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