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:
Blackberry Jam Cake Recipe
Blackberry Jam Cake is a Christmas tradition in Kentucky, Tennessee, and other parts of Appalachia. Blackberry Jam Cake is usually frosted with caramel icing. By starting with a box cake mix, this easy blackberry jam cake recipe is the perfect cake for Christmas, New Year's, or any other time.
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Kentucky Blackberry Jam Cake
Kentucky BlackBerry Jam Cake
Cake Batter
1 cup (2 sticks) unsalted butter
2 cups granulated sugar
3 large eggs
1 cup buttermilk
1 teaspoon baking soda�1 cup blackberry jam
3 1/2 cups all-purpose flour
1 teaspoon ground cloves�1 teaspoon ground allspice
1 teaspoon ground cinnamon
1 cup chopped walnuts. (I use pecans)
Caramel Icing
10 tablespoons salted butter
1 1/4 cups packed light brown sugar�1/3 cup plus 1 tablespoon milk�2 1/2 cups sifted powdered sugar (or more for a thicker frosting)
1 tsp good bourbon (optional but highly recommended)
or use 1 tsp vanilla or maple extract. walnuts for garnish
Preheat oven to 350 degrees. Spray a Bundt pan really well with bakers joy spray. Or spray two 9 inch round pans �
Using an electric mixer, beat the butter and sugar together until light and creamy, 3 to 5 minutes.�
Beat in eggs one at a time, scrapping down sides of the bowl in between additions.�
Add the buttermilk, baking soda and jam and beat until incorporated.�
Whisk together flour, cloves, allspice, and cinnamon. Add to butter mixture in batches, beating just until combined. Stir in nuts.�
Divide batter evenly between the two cake pans. Bake for 30-40 minutes or until cake feels firm when pressed down on. Let cool in pan for 10 minutes and then turn them out on a wire rack to cool completely.�
Prepare Caramel Icing. In a medium saucepan, melt the butter. Add brown sugar, bring mixture to a boil and simmer, stirring constantly, for 2 minutes.�
Stir milk in and add the bourbon & transfer mixture to a mixing bowl. Use electric mixer to beat mixture while gradually adding powdered sugar. �
Place bottom cake layer on a cake stand or serving platter. Gradually pour about half the icing on top. You want the icing to have cooled enough so that it all doesn't run off the sides. Let the icing set up some and then place second layer on top.�
Pour remaining icing on the top layer. Decorate with nuts if desired.
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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Blackberry Jam Cake
Blackberry Jam Cake is a traditional Christmas cake in Appalachia. Traditionally, it is a cake sweetened with blackberry jam, and it is covered in a caramel frosting. My version uses a box cake mix with added blackberry puree. If you want my delicious recipe for this Southern holiday dessert, watch my recipe video!
Caramel Frosting Recipe:
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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.