JAM POUND CAKE RECIPES

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POUND CAKE WITH JAM FILLING RECIPE | EAT SMARTER USA



Pound Cake with Jam Filling recipe | Eat Smarter USA image

The Pound Cake with Jam Filling recipe out of our category Loaf Cake! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 1 hours 45 minutes

Yield 1

Number Of Ingredients 13

5 eggs
1 pinch salt
200 grams sugar
150 grams Pastry flour
150 grams cornstarch
1 teaspoon Baking powder
250 grams butter
2 tablespoons lemon juice
butter (to grease the pan)
Pastry flour (to dust the pan)
200 grams powdered sugar
1 tablespoon lemon juice
150 grams Red currant jelly (or strawberry jam)

Steps:

  • For the batter: Grease the loaf pan well and sprinkle with flour. Stir together the eggs, salt and sugar well until creamy. Mix flour, cornstarch and baking powder and stir into the sugar mixture one tablespoon at a time. Melt butter in a saucepan and, in a thin stream, stir into the batter. Mix in lemon juice. Pour batter into the loaf pan and bake at 175°C (approximately 350°F) for about 1 hour until golden brown, using a toothpick to check for doneness. Let sit for 10 minutes in the loaf pan. Then flip over, carefully remove the cake and let cool.
  • For the topping: Mix the powdered sugar with lemon juice until smooth, adding water as needed. Cut the cake horizontally twice and fill with jam. Brush the cake with the icing and leave to dry.

OLD-FASHIONED JAM CAKE RECIPE: HOW TO MAKE IT



Old-Fashioned Jam Cake Recipe: How to Make It image

I remember my Aunt Murna telling me she made this cake often when she was a young girl. Through the years, she made improvements to it, and her cake become a real family favorite. It has been a popular staple at our reunions.

Provided by Taste of Home

Categories     Desserts

Total Time 01 hours 05 minutes

Prep Time 25 minutes

Cook Time 40 minutes

Yield 16 servings.

Number Of Ingredients 19

1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup butter, softened
1 cup sugar
4 large eggs
3 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 jar (12 ounces) or 1 cup blackberry jam
2/3 cup buttermilk
1 cup chopped pecans
CARAMEL ICING:
1 cup butter, cubed
2 cups packed brown sugar
1/2 cup 2% milk
3-1/2 to 4 cups confectioners' sugar

Steps:

  • In a small bowl, combine raisins and pineapple; let stand for at least 30 minutes. , In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to creamed mixture alternately with jam and buttermilk, beating well after each addition. Stir in raisin mixture and nuts. , Spread into two greased and floured 9-in. round baking pans. Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. , For icing, in a large saucepan, melt butter over medium heat. Stir in sugar and milk. Bring to a boil. Remove from the heat; cool until just warm. Pour into a large bowl; beat in enough confectioners' sugar to achieve a spreading consistency. Spread frosting between layers and over the top and sides of cake.

Nutrition Facts : Calories 702 calories, FatContent 30g fat (15g saturated fat), CholesterolContent 116mg cholesterol, SodiumContent 353mg sodium, CarbohydrateContent 107g carbohydrate (86g sugars, FiberContent 2g fiber), ProteinContent 6g protein.

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