GEORGIA'S TENNESSEE JAM CAKE
This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing -- homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting.
Provided by Amy
Categories Desserts Cakes Spice Cake Recipes
Time 1h5m
Yield 12
Number Of Ingredients 14
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.
Nutrition Facts : Calories 684.9 calories, Carbohydrate 106.6 g, Cholesterol 165.5 mg, Fat 25.6 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 11.4 g, Sodium 583.2 mg, Sugar 73 g
TRIPLE-LAYER TENNESSEE JAM CAKE
This is from The Cake Mix Doctor. I haven't tried it yet, but I definitely will on the next special occasion (which is the only time I ever make cakes).
Provided by JeriBinNC
Categories Dessert
Time 48m
Yield 16 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 425.3, Fat 16, SaturatedFat 5.8, Cholesterol 56, Sodium 297.8, Carbohydrate 68.3, Fiber 0.8, Sugar 53.5, Protein 3.4
JAM CAKE
This is another of those cakes passed down from Mom. When DH and I were married, he did not like cake. Mom has a reputation for making fabulous cakes and she converted him! Prep time includes 15 minute cooling time.
Provided by Cindy Lynn
Categories Dessert
Time 1h25m
Yield 1 tube or bundt cake
Number Of Ingredients 13
Steps:
- Cream butter and sugar.
- Beat in eggs, one at a time.
- Sift dry ingredients together.
- Add dry ingredients to creamed mixture alternately with buttermilk.
- Stir in vanilla.
- Fold jam (or preserves) into cake mixture.
- Turn into well-greased tube (angel food) or bundt pan.
- Bake at 300 deg F for 15 minutes, then raise heat to 350 deg F and bake 45 minutes.
- Let cool 15 minutes.
- Sift powdered sugar over it while still warm.
TRIPLE-LAYER CARROT CAKE (W/ CREAM CHEESE FROSTING)
I have made this carrot cake for my friends, family, and coworkers on many occasions, and it always get rave reviews! Many people even make special requests for it on their birthdays!
Provided by Chalsea
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325. Lightly grease three 9-in diameter cake pans with 1 1/2 inch high sides. Line bottom of pans with waxed paper. Lightly grease waxed paper.
- Using electric mixer, beat sugar and vegetable oil in bowl until combined. Add eggs 1 at a time, beating well after each addition. Sift flour, baking powder, baking soda, salt, cinnamon and nutmeg into sugar and oil mixture. Stir in carrots.
- Pour batter into prepared pans, dividing equally. Bake until toothpick inserted into center comes out clean and cakes begin to pull away from sides of pans, about 45 minutes. Cool in pans on racks 15 minutes. Turn out cakes onto racks and cool completely.
- Using electric mixer, beat powdered sugar, cream cheese, butter and vanilla in medium bowl until smooth and creamy. Place 1 cake layer on platter. Spread with 3/4 c frosting. Top with another cake layer. Spread with 3/4 c frosting. Top with remaining cake layer. Using icing spatula spread remaining frosting in decorative swirls over sides and top of cake. Serve cake cold or at room temperature.
Nutrition Facts : Calories 842.5, Fat 50.1, SaturatedFat 17.3, Cholesterol 132.4, Sodium 620.3, Carbohydrate 93.4, Fiber 1.5, Sugar 74.2, Protein 7.5
BUTTERMILK-STRAWBERRY JAM CAKE
This pretty cake was inspired by a jar of brown sugar-strawberry jam from Blackberry Farm (see Sources, page 377), a wonderful inn in the Tennessee mountains, and my grandmother's old jam cake recipe. The combination of sweet fruit preserves, soft cream, and tender yellow cake makes me think of it as one part strawberry shortcake and two parts English trifle, in sliceable form. When we make it at Foster's, we leave the sides unfrosted because it looks so homey when the frosting oozes from between the layers and down the sides of the cake. Note that the Buttermilk Crème Fraîche must be made at least two days ahead; if necessary, you can always substitute sour cream or store-bought crème fraîche.
Yield makes one 8- or 9-inch 3-layer cake / serves 10 to 12
Number Of Ingredients 19
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.
OLD-FASHIONED JAM CAKE
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
Time 1h5m
Yield 16 servings.
Number Of Ingredients 19
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, Fat 30g fat (15g saturated fat), Cholesterol 116mg cholesterol, Sodium 353mg sodium, Carbohydrate 107g carbohydrate (86g sugars, Fiber 2g fiber), Protein 6g protein.
TENNESSEE JAM CAKE
A rich, moist cake that will tempt your taste buds. Frost with a cream cheese icing or a brown sugar icing.
Provided by Anita Hoffman
Categories Cakes
Time 1h
Number Of Ingredients 20
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.
TENNESSEE JAM CAKE (VEGAN)
Make and share this Tennessee Jam Cake (Vegan) recipe from Food.com.
Provided by AlainaF
Categories Dessert
Time 45m
Yield 8-10 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 449.2, Fat 9.1, SaturatedFat 2, Cholesterol 0.6, Sodium 371.1, Carbohydrate 88, Fiber 1.6, Sugar 52.6, Protein 4.1
More about "triple layer tennessee jam cake recipes"
BEST TENNESSEE JAM CAKE RECIPE - HOW TO MAKE …
From food52.com
Reviews 9Category DessertCuisine Southern
TENNESSEE JAM BUNDT RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 4 hrs 30 mins
JAM CAKE RECIPE - PAULA DEEN
From pauladeen.com
BIG MOMMA’S BLACKBERRY JAM CAKE RECIPE | LOVELESS CAFE
From lovelesscafe.com
OLD-FASHIONED THREE LAYER JAM CAKE - BIGOVEN
From bigoven.com
TRIPLE-LAYER TENNESSEE JAM CAKE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
TENNESSEE JAM CAKE WITH BROWN SUGAR WHISKEY GLAZE
From imperialsugar.com
THE DAILY MEAL
TRIPLE-LAYER TENNESSEE JAM CAKE RECIPE - FAMILYOVEN
From familyoven.com
TRIPLE-LAYER TENNESSEE JAM CAKE RECIPE - RECIPEOFHEALTH
From recipeofhealth.com
TENNESSEE JAM CAKE | PUNCHFORK
From punchfork.com
TRIPLE-LAYER TENNESSEE JAM CAKE RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
HOW TO MAKE TENNESSEE JAM CAKE : EASY SPICE CAKE …
From food52.com
TRIPLE LAYER CHOCOLATE CAKE - JAMIE GELLER
From jamiegeller.com
3-LAYER KENTUCKY BLACKBERRY JAM CAKE RECIPE - THE …
From thespruceeats.com
You'll also love