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How To make Blackberry Jam Cake with Caramel Icing
1 c Unsalted butter
2 c Sugar
5 lg Eggs, beaten
3 c Flour plus 1 tbsp
1 1/2 ts Allspice
1 1/2 ts Cloves, ground
1/2 ts Cinnamon
1/4 ts Salt
1 c Buttermilk
1 ts Baking soda
1 c Raisins or dates, chopped
1 c Pecans, chopped
1 c Blackberry jam (seedless if
-ossible) Icing: 3 c Light brown sugar
1 c Evaporated milk
1/2 c Unsalted butter
In a large bowl with an electric mixer, cream together the butter and sugar until the mixture is light and fluffy. Add the eggs and combine well. Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and salt. In another bowl, combine the buttermilk and baking soda. Add the flour mixture to the butter mixture in batches alternating with the buttermilk mixture. Beat well after each addition. In a bowl, toss together the raisins, pecans, and 1 Tbsp flour. Stir the mixture into the batter with the jam, stirring until well combined. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake in the middle of a preheated 325f oven for 40 minutes or until a tester comes out clean. Let layers cool in the pans on a rack for 15 minutes, invert them onto the rack and let cool completely. In a saucepan, combine the brown sugar, evap. milk, and butter. Cook the mixture over mod-low heat, stirring, until the sugar is dissolved. Continue to cook, undisturbed, washing down any sugar crystals that form on the side of the pan, with a brush dipped in cold water, until it registers 238f on a candy thermometer. Transfer the mixture to a bowl, and beat until it is at spreading consistency. If the icing gets too thick, dip the icing spatula in hot water. Transfer one layer, bottom up to a cake plate. Frost top with the icing and top it with the other layer, bottom side down. Frost the top and sides with remaining icing. a 1971 Gourmet Mag. favorite
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How to Prepare Blackberry Jam Cake | P. Allen Smith Cooking Classics
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JAM CAKE | Fruit Jam Filled Jam Cake
#jamcake #dessert #oldfashionedrecipes
2 cups sugar
1 cup butter
5 eggs
1 cup crushed pineapple
1 cup apple butter
1 cup jam
3 cups flour
1 teaspoon baking soda
1 teaspoon allspice
1 teaspoon cloves
1 teaspoon cinnamon
1 tablespoon cocoa
1 cup nuts
1 cup buttermilk
Mix sugar and butter together in mixer. Add eggs one at a time while mixing. Add in 3 fruits. Combine rest of dry ingredients and add slowly while mixing. Alternating with buttermilk. Always start with flour and end with flour. Pour mixture into 4 - 8 pans. Bake for 35 minutes at 325 degrees.
ICING
2 cups brown sugar 1/3 cup white sugar 1/2 cup butter
3/4 cups cream
2 cups powdered sugar
Boil first 4 ingredients for 4 minutes. Add powdered sugar and mix well. Spread fast over cake.
For printable recipe visit timfarmerscountrykitchen.com/desserts
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Blackberry Jam Cake
Kentucky Blackberry Jam Cake is covered in caramel icing. This southern cake is a special dessert any time of year and it is very popular for Christmas.
PRINATBLE RECIPE:
Christmas Old Fashioned Blackberry Jam Pound Cake | #PoundCake????
Heyyyyyy Errrrrrbody!!!
Today I'm making this Christmas Old Fashioned Blackberry Jam Pound Cake with a double glaze of deliciousness. Watch & Enjoy!????
#PoundCakeQueen???? #BlackberryJam #SwansDown #I'mAGlazeGirl????
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Here is the link to the mixer I'm using:
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STEP BY STEP INSTRUCTIONS AND DETAILS PROVIDED IN THE VIDEO.
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INGREDIENTS I USED:
Baked at 325 degrees for 1 hour and 15 minutes. (Time may vary depending on your cake pan and/or oven.)
3 Cups Swans Down Cake Flour
2 Cups Sugar
3 Sticks UNsalted Butter (Room Temperature)
5 Large Eggs (Room Temperature) (Recipe called for 6 eggs)
1 C Buttermilk (Room Temperature)
1 C Blackberry Jam (I used Blackberry Preserves)
2 Tsp Ground Cloves
2 Tsp Cinnamon
1/2 Tsp Nutmeg
1-1/2 Cups Chopped Pecans
1 C Raisins
1/2 Tsp Baking Powder
1/4 Tsp Salt
1 Tbsp. Vanilla Extract
*** SOAKING GLAZE
Sugar (1 Cup)
Milk
***FINISHING GLAZE
1 Can Sweetened Condensed Milk
1 C Brown Sugar
2 Tblsp. UNsalted Butter
1 Tsp. Salt
Pecans
Raisins
Add Extra Raisins and Pecans
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My Address:
P.O. Box 11261
Winston-Salem, NC 27116
FACEBOOK PAGE
EMAIL ADDRESS: beautifultoocreations@gmail.com
Blackberry Jam Cake with Caramel Icing: How to Make
Never had a Kentucky jam cake with caramel icing❓It's a regional dish that's finally getting worldwide ???? recognition!
This is a recipe that my family has used for decades. An image of the recipe from an old cookbook that my mom had is included in the video!
I followed the recipe instructions exactly. The only change that I would make is to add 1/2 cup of vegetable oil for added moisture.
I hope that you enjoy it as much as I have! ????
Check out my Caramel Icing video on YouTube: Old School Caramel Icing
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Cooking With Chef Stacy: Blackberry Jam Cake
Today Chef Stacy welcomes Pastor John to the kitchen! His mom’s favorite cake recipe is on the menu: Blackberry Jam Cake! It's a perfect recipe for making food memories at your holiday table! Chef Stacy is committed to making food a part of our faith journey!
BLACKBERRY JAM CAKE
• 1 cup butter
• 2 cups sugar
• 3 eggs
• 1 cup blackberry jam
• 1 cup applesauce
• 2 cups buttermilk
• 3 1/2 cups flour
• 2 tsp cinnamon
• 1 tsp nutmeg
• 1 tsp cloves
• 1 tsp allspice
• 2 tbsp cocoa
• 1/2 tsp salt
• 3 tsp baking soda
• 1/3 cup raisins
Caramel Icing:
• 1/2 cup real butter
• 1 cup brown sugar
• 1/4 cup milk
• 2 cups powdered sugar