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| | From:  Genie· (Original Message) | Sent: 8/4/2008 3:03 AM |
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| | | From: Genie· | Sent: 8/4/2008 3:05 AM |
| Jam Cake
6 eggs well beaten
1 cup melted butter
1/2 cup buttermilk
2 cups brown sugar
12 oz. blackberry jam
3 cups all purpose flour (sift before measuring)
1 teaspoon baking soda
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons allspice
1 cup chopped nuts ( I prefer black walnuts)
1 cup raisins
Grease 9-inch tube pan. Mix beaten eggs, with melted butter,
buttermilk, brown sugar and jam. Sift flour, baking soda, and
cinnamon, nutmeg, allspice together. Stir into buttermilk
mixture. Fold in nuts and raisins (dust nuts and raisins in
flour so they don't sink to bottom before adding to mixture).
Pour batter into prepared tube pan and bake in pre-heated 325
oven for 1/12 to 2 hours or until toothpick inserted comes out
clean. Let cool slightly, pierce cake with toothpick and take
1/4-cup water, 1/4-cup sugar and bring to boil. When sugar has
dissolved, add 1/4 cup or more bourbon. Pour over cake while
still in pan. Moisten cake, but do not drench. . Let cool and
invert onto serving plate. Frost with favorite caramel frosting.
Caramel Frosting:
1 stick butter
1 firmly packed cup brown sugar (light or dark, I prefer dark)
1/2 cup evaporated milk
Powdered Sugar
1 to 1/2 teaspoons vanilla extract
Put butter and sugar in saucepan and bring to a boil, stirring
occasionally. Add milk and simmer until well blended. Add
vanilla and enough powdered sugar until u get the consistency u
desire. Frost cake immediately before frosting gets hard. If
gets hard, place pan in warm water before frosting
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| | | From: Genie· | Sent: 8/4/2008 3:05 AM |
Blackberry Jam Bundt Cake - 1/4 cup butter
1 cup granulated sugar
2 large egg yolks
1 teaspoon baking soda
1 cup buttermilk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon unsweetened cocoa powder
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1 cup blackberry jam
1 cup sifted powdered sugar
1 to 2 tablespoons milk
1 tablespoon butter softened
1/2 teaspoon vanilla extract - Preheat oven to 350*F (175*C). Grease and flour a 10-inch bundt pan; set aside.
- Combine flour, baking powder, salt, cocoa, cinnamon, and allspice in a medium bowl; set aside.
- In a small bowl, dissolve baking soda in buttermilk, stirring well; set aside.
- In a large mixing bowl, cream 1/4 cup butter and sugar until light and fluffy. Add egg yolks, beating mixture well.
- Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in the blackberry jam.
- Pour batter into prepared bundt pan. Bake for 45 to 50 minutes, or until cake tests done when wooden pick inserted in center comes out clean. Cool in pan for 15 minutes on wire rack. Remove from pan, and cool completely.
- Combine powdered sugar, milk, 1 tablespoon butter and vanilla. Beat until mixture is smooth. Spoon over cooled cake
Makes 12 servings. | |
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Reply
| | | From: Genie· | Sent: 8/4/2008 3:06 AM |
Blackberry Jam Cake with Brown Sugar Frosting - 3 cups cake flour
1/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 1/2 teaspoons ground cloves
1 1/2 teaspoons ground allspice - 1 teaspoon baking soda
1 cup buttermilk
2 tablespoons rum - 1 cup of butter
2 cups granulated sugar
5 large eggs, beaten
1 cup blackberry jam
1 cup chopped walnuts or pecans
1 cup raisins (optional) - Brown Sugar Frosting (recipe follows)
- Preheat oven to 325*F (160*C). Grease and flour three (9-inch) round cake pans; set aside.
- In a medium bowl combine flour, salt, cinnamon, cloves and allspice together; set aside.
- In a small bowl dissolve baking soda in buttermilk, add the rum; set aside.
- In a large mixing bowl, cream butter and sugar. Add eggs, one at a time beating well after each addition.
- Mix flour mixture into the creamed mixture alternately with the buttermilk mixture, beginning and ending with flour mixture. Fold in the blackberry jam, nuts and raisins. Pour batter into prepared baking pans.
- Bake for 40 minutes or until tested done when wooden pick inserted in center comes out clean. Cool 10 minutes in pans on wire rack. Remove cakes for pans and cool completely. Frost cooled layers with Brown Sugar Frosting.
Makes 12 servings. Brown Sugar Frosting - 1/4 cup plus 2 tablespoons butter
1 cup brown sugar, packed
1/4 cup milk
1 1/2 cups sifted powdered sugar
1/2 teaspoon vanilla extract - Place butter and brown sugar in a small saucepan. Bring to a boil over low heat, stirring constantly. Slowly add milk, and boil for 2 more minutes. Cool.
- Stir in powdered sugar and vanilla. Beat until smooth and creamy. Frost between layers and top of cake.
Makes about 3 cups frosting. | |
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Reply
| | | From: Genie· | Sent: 10/29/2008 2:38 AM |
| TWO-LAYER BLACKBERRY JAM CAKE | | | 1 1/2 cups butter
3 cups white sugar
5 eggs
1 1/2 teaspoons baking soda
4 1/2 cups all-purpose flour
1 cup sour cream
1 1/2 cups blackberry preserves
1 1/2 cups chopped pecans
1 1/2 cups shredded coconut
1 1/2 cups raisins
butter cream icing
additional blackberries, to garnish Filling: 1 cup softened cream cheese
1/2 cup blackberry preserves
2 cups fresh blackberries Preheat oven to 350°F (175 degrees C). Lightly grease two 10 inch round cake pans and set aside. Cream together the butter and sugar. Add eggs separately, beating well after each. Sift together soda and flour; add alternately with sour cream to creamed mixture. Mix well. Add jam, pecans, coconut and raisins. Mix well and pour into prepared pans. Bake for 35 minutes or until toothpick inserted in center comes out clean. Remove cakes from pans and allow to cool completely. In a small bowl, combine all filling ingredients except the fresh berries. Spread the filling onto the top of one cake and arrange the fresh berries on top. Place the other cake on top and press down lightly, making sure the cakes are “stuck�?together. Frost the cake with the butter cream frosting and arrange the fresh berries on top, to serve. | | |
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