Tennessee Jam Cake Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.
• In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.
• Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.

Steps:

• 1. Sift flour, salt, baking soda, and spices together, reserving 1/4 cup of flour to flour nuts, dates, and raisins. Cream together the sugar and butter. Add eggs, one at a time and mix well after each addition.
• 2. Combine buttermilk and jam. Add alternately with combined dry ingredients to the creamed mixture.
• 3. Flour the fruit and nuts and stir them into the batter. Stir in the grated apple.
• 4. Bake in 3 greased and floured 9 inch cake pans in a 350 degree oven for 30 minutes or until cake tests done. Cool on wire racks before frosting.
• 5. Brown Sugar Frosting: Combine brown sugar, butter and milk in large saucepan; bring to a boil, stirring constantly. Remove from heat; cool 10 minutes. Gradually add powdered sugar until well blended.

Steps:

• Preheat the oven to 350°F. Lightly grease and flour three 8- or 9-inch cake pans. Have all the ingredients at room temperature before you begin.
• Cream the sugar and butter in a large bowl with an electric mixer until light and fluffy, about 3 minutes (see Know-how, page 315). Add the eggs one at a time, beating well and scraping down the sides of the bowl after each addition.
• Combine the flour, baking powder, baking soda, salt, and nutmeg in a separate bowl and stir to mix.
• Add the flour mixture to the butter mixture in thirds, alternating with the buttermilk and beginning and ending with the flour mixture, stopping to scrape down the bowl several times and stirring just until all is incorporated. Do not overmix. Add the vanilla and stir to combine.
• Divide the batter evenly between the prepared pans and bake for 25 to 30 minutes, or until the cakes are golden brown and a wooden skewer inserted in the center comes out clean.
• Remove the cakes from the oven and let cool in the pans for about 10 minutes. Run a small knife around the edges of the pans before turning the cakes out onto baking racks to cool completely before frosting.
• Do not start the frosting until the cakes are completely cooled. Place the cream in a large bowl and beat to soft peaks with an electric mixer. Add the Buttermilk Crème Fraîche and sugar and continue to whip until the mixture forms stiff peaks.
• Once the cakes have cooled completely, use a long serrated knife to slice off the rounded top portion of each cake to make a flat, even surface. Discard the trimmings.
• Place one layer, cut side down, on a large plate or cake stand and spread evenly with a third of the jam. Top with a third of the frosting and spread evenly. Repeat with the second and third layers. Arrange the strawberries on top, slice, and serve.
• If not serving within 2 hours, store in the refrigerator; then remove the cake about 1 hour before serving and let come to room temperature.
• Combine the heavy cream, buttermilk, and sour cream in a pint glass jar. Screw the lid on the jar and shake to mix. Let sit in a cool, dark place for 2 days before refrigerating; the mixture will become thick. Crème fraîche will keep, refrigerated, for up to 2 weeks.

Steps:

• Beat the first 6 ingredients at low speed with an electric mixer for 1 minute. Scrape down sides and beat at medium speed 2 more minutes until well blended, scraping down sides if needed. Pour batter evenly into 3 greased and floured 9-inch round cake pans.
• Bake at 350 for 20-23 minutes or until cakes are light brown and spring back when lightly pressed with your finger.
• Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
• Place on layer on a serving platter. Spread with 1/2 of blackberry jam, leaving a 1/2-inch border. Spread a smooth, thin layer of warm Quick Caramel Frosting over jam. Repeat layers. Top with third cake layer. Spread top and sides of cake with remaining Quick Caramel Frosting, working quickly before the frosting hardens. (If frosting becomes too hard to spread, place it over low heat for 1 minute, stirring constantly.) Let cake stand 10 minutes.
• Quick Caramel Frosting:.
• Bring first 3 ingredients to boil in a 3 1/2-quart saucepan over medium heat, whisking constantly, about 2 minutes.
• Stir in milk and bring to a boil. Remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately.

Steps:

• Cream together sugar and margarine.
• Add jam, vanilla, soy yogurt, and egg replacer mixed with water. Mix well.
• In another bowl, combine flour, baking soda, and spices.
• Add thus to sugar mixture alternately with soy buttermilk and stir well.
• Pour into greased and floured 9" pans, bake at 350 for 30 minutes.
• I usually frost this with a coconut-pecan frosting, which is just caramelized sugar and margarine mixed with shredded coconut, chopped pecans, and powdered sugar.