Black Raspberry Jam Cake Recipes

Steps:

• Make the cake: Preheat the oven to 350 degrees. Butter a 9-inch square pan and line with parchment paper, leaving a 2-inch overhang. Butter parchment; set pan aside. Combine milk and lemon juice; let stand 15 minutes.
• In a medium bowl, whisk together 2 cups flour, baking powder, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment, beat butter, zest, and sugar until light and fluffy. Add egg and beat to combine. Add the flour mixture in three additions, alternating with the milk mixture and beginning and ending with the flour.
• Place berries in a bowl and gently toss with remaining tablespoon flour. Fold half of the berries into the batter, then transfer batter to prepared pan. Evenly distribute remaining berries over the surface of the batter.
• Make the crumb topping: In a medium bowl, whisk together flour, sugar, cinnamon, and salt; using your hands, work in butter.
• Sprinkle crumb topping over berries, using your fingers to clump some of the topping together to form large crumbs. Transfer to oven and bake until top of cake is golden and a cake tester inserted in the center comes out clean, 35 to 40 minutes.
• Let cool in pan on a wire rack for about 30 minutes. Loosen cake from the sides of the pan with an offset spatula or a knife. Using parchment overhang, lift cake out of pan and transfer to a rack to cool completely (still on paper). On a cutting board, use a serrated knife to cut into squares. Cake may be stored in an airtight container at room temperature for up to 3 days.

Steps:

• Heat oven to 350°F. Grease bottoms and sides of 3 (9-inch) round cake pans with shortening; lightly flour. In small bowl, mix flour, baking powder, salt and baking soda; set aside.
• In large bowl, beat 1 1/2 cups butter and the granulated sugar with electric mixer on high speed, scraping bowl occasionally, until fluffy. On medium speed, beat in flour mixture, milk, 1 1/2 teaspoons vanilla and the eggs until blended. Beat 2 minutes longer. Pour evenly into pans.
• Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In medium bowl, beat 1 cup butter and the powdered sugar on medium speed until smooth. Gradually beat in liqueur and 1/2 teaspoon vanilla until smooth and spreadable.
• Cut each cake horizontally to make 2 layers. (Mark side of cake with toothpicks and cut with long, thin serrated knife.) Place 1 layer, cut side up, on serving plate; spread with 1/3 cup raspberry jam to within 1/4 inch of edge. Top with another layer, cut side down; spread with 1/3 cup frosting. Repeat with remaining layers.
• Frost side and top of cake with remaining frosting. Pipe frosting on top of cake if desired. Garnish with chocolate leaves. Store loosely covered.

Steps:

• Bring boiling-water canner, half full with water, to simmer. Wash jars and screw bands in hot soapy water; rinse with warm water. Pour boiling water over flat lids in saucepan off the heat. Let stand in hot water until ready to use. Drain well before filling.
• Crush black raspberries thoroughly, one layer at a time. (Strain half of pulp to remove some of the seeds, if desired.) Measure exactly 5 cups prepared fruit into 6- or 8-qt. saucepot.
• Stir pectin into prepared fruit in saucepot. Add butter to reduce foaming. Bring mixture to full rolling boil (a boil that doesn't stop bubbling when stirred) on high heat, stirring constantly. Stir in sugar. Return to full rolling boil and boil exactly 1 min., stirring constantly. Remove from heat. Skim off any foam with metal spoon.
• Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tightly. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.) Cover; bring water to gentle boil. Process 10 min. Remove jars and place upright on a towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)

Steps:

• Cream butter, sugar and egg yolks in bowl until light and fluffy. Add mixture of soda and buttermilk, mix well. Add flour and spices, mix well.
• Stir in raisins, cherries, walnuts, dates and jam.
• Fold in stiffly beaten egg whites and vanilla gently into batter.
• Spoon into a greased and floured tube pan.
• Bake at 350* for 1 hour and 20 minutes or cake tests done.
• Cool on wire rack in pan for 15 minutes.
• Loosen sides, turn out onto cake plate.

Steps:

• Grease and flour 2 (9-inch) round cake pans.
• Prepare Cake mix according to package directions using 1 cup water, 1/4 cup oil, 3 eggs and 1 pkg (4-serving size) Jell-o French Vanilla Flavor Instant Pudding & Pie Filling.
• Place one baked layer on plate.
• Spread 1/3 cup seedless raspberry jam to within 1 inch of edge.
• Top with second layer.
• Spread 1 can Creamy Supreme Vanilla Frosting over sides of cake, bringing frosting just over top edge.
• Top with 1/2 cup seedless raspberry jam; spread evenly.
• Garnish with fresh raspberries.

Steps:

• Position rack in lower third of oven. Preheat oven to 350 degrees. Generously grease a 10-cup fluted tube pan or kugelhopf mold and dust it with sugar. Toast the nuts in a flat open pan for about 15-20 minutes, shaking the pan often. Strain the jam to remove all seeds, forcing through a coarse sieve. Mix dry ingredients with 1/3 cup ground pecans. Cream butter and 1 cup sugar until light and fluffy. Add eggs one at a time, beating until very light. Mix in 3/4 cup jam, then bourbon and orange peel. Blend in dry ingredients alternately with buttermilk, beginning and ending with dry ingredients. Fold in 1 cup walnuts. Pour 1/3 of batter into prepared pan. Dot with 1/4 cup jam. Add another third of the batter and again dot with 1/4 cup jam. Top with remaining batter. Insert small knife 2/3 of the way into the pan and swirl through the batter. Bake until cake is springy to touch and begins to pull away from the sides of the pan--about 55 minutes. Cool in pan on rack about 20 minutes. Invert onto rack, remove pan and cool completely. (Can be prepared 1 day ahead). Dust generously with powdered sugar. Serve with whipped cream.