OLD FASHIONED JAM CAKE RECIPE RECIPES

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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.

OLD FASHIONED JAM CAKE RECIPE - FOOD.COM



Old Fashioned Jam Cake Recipe - Food.com image

This cake is great the day you make it but even better if you let it sit in the fridge for 24 hours. This recipe came from Bernice Stahl.

Total Time 50 minutes

Prep Time 20 minutes

Cook Time 30 minutes

Yield 12-16 serving(s)

Number Of Ingredients 19

3 cups self-rising flour
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1 teaspoon ground cloves
1 teaspoon ground allspice
2 cups granulated sugar
1 cup butter, softened
1 cup blackberry jam
1 cup raspberry jam
4 eggs
1 cup milk
1 teaspoon vanilla extract
1 cup chopped nuts (optional)
2 cups packed light brown sugar
1/2 cup milk
8 teaspoons butter
1/8 teaspoon salt
4 cups confectioners' sugar
1 cup chopped nuts (optional)

Steps:

  • Preheat the oven to 350 degrees F. Grease and flour three 9-inch round cake pans.
  • To prepare the cake, sift the flour and spices into a large mixing bowl. Stir in the sugar. Using a mixer at medium speed, beat the butter, jams, eggs, milk, and vanilla until smooth, 2 minutes. Stir in the nuts, if desired.
  • Divide batter evenly among the prepared pans. Bake 18 to 23 minutes, until a wooden pick inserted near the center comes out clean. Cool in the pans on a wire rack 10 minutes. Remove the layers from the pans to cool completely on a wire rack.
  • To prepare the icing, combine the brown sugar, milk, butter, and salt in a large saucepan. Bring to a boil over medium heat, stirring constantly. Remove from the heat and add the confectioners’ sugar. If the icing is too thick, add a little milk. Stir in nuts, if desired. Spread over one cake layer. Top with second layer; ice top. Top with third layer, ice top.

Nutrition Facts : Calories 887.2, FatContent 21.1, SaturatedFatContent 12.7, CholesterolContent 122.2, SodiumContent 618.8, CarbohydrateContent 170.8, FiberContent 1.7, SugarContent 133.9, ProteinContent 6.6

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