GRANDMA'S JAM CAKE
This was a special cake growing up. For us, it started with picking the blackberries so my grandmother could make the jam. My grandmother altered the recipie over the years, but I found this very old version in a letter written to my (then newlywed) mother. This would have been in the late 1950s. My grandmother wrote that she got the recipe from her grandmother, so that puts the recipe at about 100 years old. Jam cake just isn't the same without the crunch of the blackberry seeds. When I can't find jam with seeds, I add 1 tablespoon of poppyseeds for crunch.
Provided by gourmetmomma
Categories < 60 Mins
Time 1h
Yield 12 serving(s)
Number Of Ingredients 20
Steps:
- Cake:.
- In the original recipe, my grandmother starts out by insisting that this be mixed BY HAND with a wooden spoon for 500 strokes. The mixer works fine. The original recipe was written for half lard and half butter (fresh churned), but in the letter my grandmother mentioned that she had started using shortening instead of the lard.
- Cream shortening and sugars.
- Add eggs, jam, and vanilla. Mix well.
- Sift all dry ingredients and add to the creamed sugar mixture. Mix well.
- Add buttermilk and nuts and mix by hand.
- This makes 3 round layers of a 8 or 9 inch layer cake. Bake 350 for 30 minutes or until done. Allow layers to cool before frosting.
- Icing:.
- For the frosting, my grandmother's original instructions called for using the leftover coffee that had been sitting on the stove all day keeping warm. I find that making up a cup of coffee with espresso powder works well. You do want a strong mocha flavor for the icing.
- Mix all the icing ingredients using a mixer. It will be a stiff icing.
- Making layer cakes must have been common back in the early 50s, because my grandmother didn't even bother to write down instructions for making icing or assembling the cake. She just listed the ingredients and how to make stong coffee. Needless to say, assemble like any other layer cake.
Nutrition Facts : Calories 760.6, Fat 30.3, SaturatedFat 12, Cholesterol 71.7, Sodium 244.3, Carbohydrate 117.8, Fiber 3.2, Sugar 77.2, Protein 8.3
GRANDMA'S CHEESE TORTE CHEESECAKE (UNBAKED)
This recipe isn't for beginners but everyone and I mean everyone in my family enjoyed this dessert on Easter. Grandma would always make this every year. Not sure where this recipe came from but I'm almost certain she found it in a newspaper or magazine.
Provided by Cindy Shover
Categories Desserts
Time 30m
Number Of Ingredients 13
Steps:
- 1. In small bowl, pour in cold water and sprinkle with Knox gelatin.
- 2. In mixing bowl, beat egg yolks slightly, add sugar, salt and milk. Cook over boiling water until like custard. Add water/gelatin mix into hot mixture and stir till dissolved and cool.
- 3. In another bowl beat softened cream cheese and vanilla. Then add to cooled mixture.
- 4. Finally whip, egg whites till stiff add in whipped cream and fold into mixture.
- 5. Graham cracker crust: Mix crushed graham crackers with 1/3 cup melted butter or margerine. Line bottom of pan with graham cracker mix into a slightly greased 9x13 pan.
- 6. Pour mixture over crust and cover with additional dry graham crackers.
- 7. Refrigerate for 8 hours.
UKRAINIAN GREAT GRANDMA'S PRUNE TORTE
To make the the filling even more tasty- make it with an equal quantity of dates and prunes. The layers are like a short pastry pie crust.
Provided by Olha7397
Categories Dessert
Time 35m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Use vegetable spray to butter 5 round layer cake pans (8-inch pans) and dust with flour, remove excess.
- Cream the butter with the sugar until light. Add the egg and beat well. Stir in the extract, salt, and almonds. Add the flour and mix thoroughly. Divide the dough into 5 equal parts. Put in the refrigerator for 1 hour.
- Roll each of them between 2 sheets of waxed or parchment paper to fit the pan, or pat the dough evenly into the pans gently. Bake in a moderate oven 325 to 350°F for 20 minutes, or until delicately browned. Reduce temperature if it starts to get too brown. Remove from the pans while still hot. Cool. Prepare the filling.
- FOR THE FILLING: Cook the prunes in water just to cover until they plump up. Take prunes out of the liquid, pit them and grind them.
- Bring to the boiling point the ground prunes with the 1 cup sugar, cinnamon, lemon juice and prune liquid. Put the layers together with the warm filling. Let the torte stand for about a day (24 hours) before cutting it. Serve in slices.
Nutrition Facts : Calories 689, Fat 30.2, SaturatedFat 15.3, Cholesterol 87.4, Sodium 210.8, Carbohydrate 103.1, Fiber 6.6, Sugar 62.1, Protein 8.1
GRANDMA ZAUNER'S DOBOSH TORTE
This rich torte has been a tradition in our family for many years. My mother still serves it on Christmas Eve as a birthday cake for the Christ child.
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 16 servings.
Number Of Ingredients 12
Steps:
- Let eggs stand at room temperature for 30 minutes. Line two greased 9-in. round baking pans with waxed paper and grease and flour the waxed paper; set aside., In a large bowl, beat egg yolks for 2 minutes. Add 3/4 cup sugar and beat for 3 minutes until mixture is thick and pale yellow and falls in a ribbon from beaters. Beat in vanilla., In another large bowl, beat egg whites and salt on medium speed until soft peaks form. Gradually beat in remaining sugar, 1 tablespoon at a time, on high until stiff peaks form. Fold flour into egg yolk a third at a time. Stir in a third of the whites. Fold in remaining whites. Spread into prepared pans., Bake at 350° for 15-18 minutes or until cake springs back when lightly touched. Cool for 10 minutes before removing from pan to wire racks to cool completely., For frosting, in another large bowl, beat the butter, sugar, chocolate, milk and vanilla until smooth. In a chilled small bowl, beat cream until stiff peaks form; fold into chocolate mixture., To assemble, split each cake into two horizontal layers. Spread 1 cup frosting on one layer. Repeat using all layers. Frost top and sides of cake with remaining frosting. Sprinkle with grated chocolate if desired. Store in the refrigerator.
Nutrition Facts : Calories 330 calories, Fat 19g fat (11g saturated fat), Cholesterol 131mg cholesterol, Sodium 156mg sodium, Carbohydrate 36g carbohydrate (28g sugars, Fiber 0 fiber), Protein 4g protein.
GRANDMA'S RHUBARB TORTE
Make and share this Grandma's Rhubarb Torte recipe from Food.com.
Provided by tmhaendel
Categories Tarts
Time 1h45m
Yield 1 9 X 13 inch baking dish, 15 serving(s)
Number Of Ingredients 9
Steps:
- To Make Crust:.
- Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Lightly grease a 9x13 inch baking dish.
- In medium bowl combine butter, 1-1/2 cups of the flour and 1 tablespoon white sugar. Blend together with an electric mixer.
- Press mixture into bottom of baking dish and bake for 15 minutes, until set.
- To Make Filling:.
- In large mixing bowl combine 6 egg yolks, 4 tablespoons flour, evaporated milk, 2 cups sugar and rhubarb.
- Stir together and pour over cooled crust.
- Bake for 1 hour, until set.
- To Make Meringue:.
- In large mixing bowl, beat 6 egg whites until foamy.
- Beat in sugar and vanilla until stiff peaks form.
- Spread meringue over rhubarb and bake 10 to 20 minutes, until golden.
Nutrition Facts : Calories 352.1, Fat 12.7, SaturatedFat 7.3, Cholesterol 103.7, Sodium 152.4, Carbohydrate 53.5, Fiber 1.6, Sugar 38.4, Protein 7.3
GRANDMA'S JAM TORTE
my grandma on my dad's side was a superb cook and baker. She would make this cake almost every weekend. Please note that a lot of the recipes she left for us were given down orally. for example when she gave my mom and i this recipe she litterally said: Bake until done. baking times are estimated by the many times i've made this cake.
Provided by Mizzy
Categories Bar Cookie
Time 1h
Yield 24 serving(s)
Number Of Ingredients 6
Steps:
- preheat oven to 350 degrees.
- mix the ingredients for the crust together by hand until well blended.
- Flatten about 2/3 of dough into a 9X13 pan, or a large round pizza pan.
- Its up to you, how thick you want the crust.
- Spread as much jam as you like over the crust and sprinkle with nuts.
- use the remaining dough to form into ribbons.
- Place ribbons in a lattice position.
- Bake for 35-40 minutes until lightly browned.
- Enjoy this warm, or at room temperature.
Nutrition Facts : Calories 137.5, Fat 7.8, SaturatedFat 4.9, Cholesterol 20.3, Sodium 120.7, Carbohydrate 16.2, Fiber 0.3, Sugar 8.4, Protein 1.1
More about "grandmas jam torte recipes"
GRANDMA JAM'S RETRO BAKING WORLD - BAKING, COOKING, …
From grandmajam.com
GRANDMA'S TORTE - RECIPE - COOKS.COM
From cooks.com
GRANDMA’S PARTY TORTE RECIPE - LIVING IN NORMAL
From livinginnormal.com
GRANDMA'S RHUBARB TORTE | THE GINGHAM APRON
From theginghamapron.com
GRANDMAS JAM TORTE RECIPES
From tfrecipes.com
GRANDMA'S RHUBARB TORTE RECIPE | ALLRECIPES
From stage.element.allrecipes.com
GRANDMA'S SCHAUM TORTE RECIPE - EASY RECIPES
From recipegoulash.cc
GRANDMA'S JAM HOUSE - IRRESISTIBLE TASTES FROM A SIMPLER TIME
From grandmasjamhouse.biz
35 OF GRANDMA'S BEST JAMS, JELLIES & SPREADS - TASTE OF …
OLD FASHIONED FRUIT TARTLETS RECIPES - FLAKY AND FRUIT FILLED
From homemade-dessert-recipes.com
VEGAN LINZER TORTE (GRANDMA'S ORIGINAL RECIPE) - BIANCA …
From biancazapatka.com
GRANDMA'S RHUBARB TORTE : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
GRANDMA'S RASPBERRY FREEZER JAM - INHERITED RECIPES
From inheritedrecipes.com
You'll also love