Blackberry Jam Cake Ii Recipes

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PRESIDENT ANDREW JACKSON'S FAVORITE BLACKBERRY JAM CAKE

This delish cake is full of fruity goodness that everyone who tries it loves. Just a warning: the cake tends to be unbelievably thick, thus making the 1/16 serving size more reasonable! Frost with cream cheese frosting.

Provided by Kaley

Categories     Desserts     Cakes     Yellow Cake Recipes

Time 1h45m

Yield 16

Number Of Ingredients 13



President Andrew Jackson's Favorite Blackberry Jam Cake image

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch round cake pans, dust with flour, and line pan bottoms with waxed paper.
  • Whisk flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl until thoroughly combined. Stir buttermilk and vanilla extract in a separate small bowl.
  • Beat sugar and butter in a large mixing bowl, using an electric mixer on medium speed, until mixture is light yellow and fluffy. Scrape down the sides often while beating. Beat in egg and egg whites thoroughly, then beat 3/4 cup of blackberry jam into mixture.
  • Stir 1/3 cup flour mixture and 1/2 of the buttermilk mixture into moist ingredients, using a wooden spoon. Beat in 1/3 of flour mixture, remaining buttermilk mixture, and remaining flour mixture to make a batter. Spread batter evenly into prepared cake pans.
  • Bake in the preheated oven until a toothpick inserted into center of a cake comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before removing, peeling off waxed paper, and letting cakes finish cooling on wire racks.
  • Place a cake layer, bottom side facing up, onto a cake plate. Spread remaining 3/4 cup of blackberry jam evenly over the cake; top with second cake layer with bottom side facing down.

Nutrition Facts : Calories 286.3 calories, Carbohydrate 55.2 g, Cholesterol 27.2 mg, Fat 6.4 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 182 mg, Sugar 38.4 g

2 ½ cups all-purpose flour
1 ½ teaspoons baking powder
1 ½ teaspoons ground cinnamon
1 teaspoon ground nutmeg
½ teaspoon baking soda
¼ teaspoon salt
½ cup lowfat buttermilk
1 teaspoon vanilla extract
1 ½ cups white sugar
½ cup butter, at room temperature
1 large egg
2 large egg whites
1 ½ cups seedless blackberry jam, divided

BLACKBERRY JAM CAKE WITH CARAMEL ICING

Categories     Cake     Dairy     Egg     Dessert     Bake     Blackberry     Raisin     Pecan     Gourmet

Yield Makes 30 cakes

Number Of Ingredients 18



Blackberry Jam Cake with Caramel Icing image

Steps:

  • Make the cake:
  • In a large bowl with an electric mixer cream together the butter and the sugar until the mixture is light and fluffy. Add the eggs and combine the mixture well. Into a bowl sift together 3 cups of the flour, the allspice, the cloves, the cinnamon, and the salt. In another bowl combine the buttermilk and the baking soda. Add the flour mixture to the butter mixture in batches alternately with the buttermilk mixture, beating well after each addition. In a bowl toss together the raisins, the pecans, and the remaining 1 tablespoon flour and stir the mixture into the batter with the jam, stirring until the mixture is combined well. 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 the layers in the middle of a preheated 325°F. oven for 40 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack for 15 minutes, invert them onto the rack, and let the layers cool completely.
  • Make the icing
  • In a saucepan combine the brown sugar, the evaporated milk, and the butter, cook the mixture over moderately low heat, stirring, until the sugar is dissolved, and cook it, undisturbed, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 238°F. on a candy thermometer. Transfer the mixture to a bowl and beat it until it is of spreading consistency. If the icing gets too hard to spread, dip the icing spatula in hot water.
  • Transfer one of the layers, bottom up, to a cake plate, frost the top with the icing, and top it with the remaining layer, bottom down. Frost the top and sides with the icing.

For the cake
2 sticks (1 cup) unsalted butter
2 cups sugar
5 large eggs, beaten
3 cups plus 1 tablespoon sifted all-purpose flour
1 1/2 teaspoons allspice
1 1/2 teaspoons ground cloves
1/2 teaspoon cinnamon
1/4 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 cup chopped raisins or dates
1 cup chopped pecans
1 cup seedless blackberry jam
For the icing
3 cups light brown sugar
1 cup evaporated milk
1 stick (1/2 cup) unsalted butter

BLACKBERRY JAM CAKE

This recipe is very moist and dense and reminds me of a good fruit cake. Even though the directions call for a tube pan, I usually use a 9 x 13 cake pan. And to my personal taste, the nuts can be omitted and never missed.

Provided by Mary K. W.

Categories     Dessert

Time 1h50m

Yield 16 serving(s)

Number Of Ingredients 15



Blackberry Jam Cake image

Steps:

  • Preheat oven to 325.
  • Grease and flour cake pan. Original recipe calls for tube pan, but I've always used 9 x 13.
  • In large mixing bowl, cream together butter, sugar and oil until light and fluffy.
  • Beat in eggs, one at a time, beating well after each addition.
  • Beat in sour cream and jam.
  • Sift or stir together flour, soda and spices. Reserve a small amount to coat the dates, raisins and nuts. Stir remaining dry ingredients into jam mixture.
  • Stir in flour-coated fruits and nuts.
  • Pour batter into prepared cake pan and bake for approximately 1 to 1 1/2 hours (will depend on which type of pan you use) or until it tests done.

1 cup butter, room temperature
2 cups white sugar
1/3 cup cooking oil
6 eggs
6 tablespoons sour cream
2 cups blackberry jam
3 cups flour, sifted
2 teaspoons baking soda
2 teaspoons nutmeg
2 teaspoons cinnamon
1 teaspoon clove, ground
1 teaspoon allspice, ground
1 cup dates, chopped
1 cup raisins
1 1/2 cups pecans or 1 1/2 cups walnuts, chopped

AUNT MURNA'S JAM CAKE

I remember Aunt Murna telling me that she created her jam cake recipe as a young girl. She made improvements over the years, such as soaking the raisins in crushed pineapple. This cake is a favorite at our annual family reunions. -Mrs. Eddie Robinson, Lawrenceburg, Kentucky

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 16 servings.

Number Of Ingredients 19



Aunt Murna's Jam Cake image

Steps:

  • Soak raisins in pineapple and juice several hours or overnight. , In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Add jam and buttermilk; beat until well blended. Sift together dry ingredients; add to batter. Beat on low just until combined. Stir in the raisins, pineapple and pecans. , Pour into 2 greased and floured 9-in. round baking pans. Bake at 350° until a toothpick inserted in the center comes out clean, about 50 minutes. Cool in pans for 10 minutes before removing to wire racks. , For icing, melt butter in a saucepan over medium heat. Stir in brown sugar and milk; bring to a boil. Remove from the heat. Cool just until warm; beat in enough confectioners' sugar for icing to reach spreading consistency. Add more sugar for thicker icing or more milk to thin it. Frost cooled cake.

Nutrition Facts : Calories 694 calories, Fat 30g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 353mg sodium, Carbohydrate 105g carbohydrate (83g sugars, Fiber 2g fiber), Protein 6g protein.

1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup butter, softened
1 cup sugar
4 large eggs, room temperature
1 jar (12 ounces) blackberry jam or 1 cup homemade blackberry jam
2/3 cup buttermilk
2-1/2 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 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 sifted confectioners' sugar

BLACKBERRY JAM CAKE III

This recipe has been in my family for years. My grandmother always baked it for Christmas and now I do the same. Frost with Cream Cheese Frosting.

Provided by Jo Ann Herrington

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h

Yield 16

Number Of Ingredients 10



Blackberry Jam Cake III image

Steps:

  • Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
  • In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
  • Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.

Nutrition Facts : Calories 324.9 calories, Carbohydrate 46 g, Cholesterol 100.9 mg, Fat 13.9 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 204.5 mg, Sugar 26.2 g

1 cup butter, softened
1 cup white sugar
6 eggs
1 cup buttermilk
3 cups all-purpose flour
1 teaspoon baking soda
1 tablespoon ground cinnamon
1 tablespoon ground allspice
1 tablespoon ground cloves
1 cup seedless blackberry jam

BLACKBERRY JAM CAKE

Make and share this Blackberry Jam Cake recipe from Food.com.

Provided by Barefoot Beachcomber

Categories     Dessert

Time 30m

Yield 6 serving(s)

Number Of Ingredients 15



Blackberry Jam Cake image

Steps:

  • Cream together sugar and butter or margarine.
  • Beat in eggs.
  • Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition.
  • Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan.
  • Bake at 350 degree F. oven 25 minutes or until done.
  • Cool completely.
  • Frost with Carmel Icing.
  • CARMEL ICING:
  • In small saucepan, melt butter or margarine; stir in brown sugar.
  • Cook stirring constantly, til mixture bubbles; remove from heat.
  • Cool 5 minutes.
  • Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached.

Nutrition Facts : Calories 720.1, Fat 23.9, SaturatedFat 14.5, Cholesterol 120.7, Sodium 347.7, Carbohydrate 123.9, Fiber 1.4, Sugar 95.2, Protein 5

1/2 cup sugar
1/4 cup butter or 1/4 cup margarine
2 large eggs
1 cup unbleached all-purpose flour
1 teaspoon cinnamon, Ground
1/2 teaspoon baking soda
1/4 teaspoon clove, Ground
1/4 teaspoon nutmeg, Ground
1/3 cup butter or 1/3 cup sour milk
1/2 cup seedless blackberry jam
1/2 cup seedless blackberry jam
2 tablespoons butter or 2 tablespoons margarine
1/2 cup brown sugar, Packed
3 tablespoons milk
1 3/4 cups powdered sugar, Sifted

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