BLACKBERRY JAM CAKE
FOR THE CAKE:
1 tsp baking soda
1 cup buttermilk
1 cup plus 3 tbsp butter or margarine, softened, divided use
1 cup white granulated sugar
2 1/2 cups light brown sugar, firmly packed, divided use
4 eggs
3 cups all-purpose flour, unsifted
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1 cup blackberry jam (use a high quality jam)
FOR THE FROSTING:
1/2 cup milk
1/4 cup plus 1 tbsp shortening
1/2 tsp salt
3 cups confectioner's sugar
1 1/2 tsp vanilla extract
TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Generously grease and flour three 9-inch round cake pans; set aside.
Stir baking soda into buttermilk; set aside.
In large mixer bowl at medium speed, cream 1 cup butter or margarine, white sugar, and 1 cup of the brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, scraping sides of bowl occasionally.
In medium bowl, combine flour, cinnamon, cloves and nutmeg. Add alternately with buttermilk to egg mixture, beginning and ending with flour, scraping sides of bowl occasionally. Stir in blackberry jam until well combined. Pour batter evenly into prepared pans.
Bake for 30-35 minutes until toothpick inserted in center comes out clean. Cool cakes in pans for 10 minutes; then remove from pans and cool completely on wire racks.
TO MAKE THE FROSTING:
Do not prepare frosting until cake layers are baked and cooled.
In small saucepan combine the remaining 1 1/2 cups brown sugar, milk, shortening, the remaining 3 tbsp butter, and salt. Heat to boiling over medium high heat, stirring frequently. Reduce heat and simmer 3 minute. Remove from heat; let cool 5 minutes.
In small mixer bowl combine cooled mixture, confectioner's sugar, and vanilla. Beat on high speed until thick enough to spread. Makes 2 2/3 cups frosting
Place a cake layer on platter. Spread with 1/2 cup frosting on top of layer. Place second layer on top. Spread with 1/2 cup frosting. Top with third cake layer. Frost sides and top with remaining frosting.
Source: Magazine Clipping
FOR THE CAKE:
1 tsp baking soda
1 cup buttermilk
1 cup plus 3 tbsp butter or margarine, softened, divided use
1 cup white granulated sugar
2 1/2 cups light brown sugar, firmly packed, divided use
4 eggs
3 cups all-purpose flour, unsifted
1/2 tsp cinnamon
1/4 tsp ground cloves
1/4 tsp nutmeg
1 cup blackberry jam (use a high quality jam)
FOR THE FROSTING:
1/2 cup milk
1/4 cup plus 1 tbsp shortening
1/2 tsp salt
3 cups confectioner's sugar
1 1/2 tsp vanilla extract
TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Generously grease and flour three 9-inch round cake pans; set aside.
Stir baking soda into buttermilk; set aside.
In large mixer bowl at medium speed, cream 1 cup butter or margarine, white sugar, and 1 cup of the brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, scraping sides of bowl occasionally.
In medium bowl, combine flour, cinnamon, cloves and nutmeg. Add alternately with buttermilk to egg mixture, beginning and ending with flour, scraping sides of bowl occasionally. Stir in blackberry jam until well combined. Pour batter evenly into prepared pans.
Bake for 30-35 minutes until toothpick inserted in center comes out clean. Cool cakes in pans for 10 minutes; then remove from pans and cool completely on wire racks.
TO MAKE THE FROSTING:
Do not prepare frosting until cake layers are baked and cooled.
In small saucepan combine the remaining 1 1/2 cups brown sugar, milk, shortening, the remaining 3 tbsp butter, and salt. Heat to boiling over medium high heat, stirring frequently. Reduce heat and simmer 3 minute. Remove from heat; let cool 5 minutes.
In small mixer bowl combine cooled mixture, confectioner's sugar, and vanilla. Beat on high speed until thick enough to spread. Makes 2 2/3 cups frosting
Place a cake layer on platter. Spread with 1/2 cup frosting on top of layer. Place second layer on top. Spread with 1/2 cup frosting. Top with third cake layer. Frost sides and top with remaining frosting.
Source: Magazine Clipping
MsgID: 3140909
Shared by: Betsy at Recipelink.com
In reply to: Letter J Recipes (4)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Letter J Recipes (4)
Board: Daily Recipe Swap at Recipelink.com
- Read Replies (6)
- Post Reply
- Post New
- Save to Recipe Box
Reviews and Replies: | |
1 | Letter J Recipes (4) |
Betsy at Recipelink.com | |
2 | Recipe: Jump Start Muffins (using carrots, raisins, coconut, and apple) |
Betsy at Recipelink.com | |
3 | Recipe: Jalapeno Corn Biscuits |
Betsy at Recipelink.com | |
4 | Recipe: Blackberry Jam Cake with Brown Sugar Frosting |
Betsy at Recipelink.com | |
5 | Recipe: Hot Milk Jelly Cake or Banana Cake |
Betsy at Recipelink.com | |
6 | Thank You: Jump Start Muffins |
Starr | |
7 | You're welcome Starr! (nt) |
Betsy at Recipelink.com |
ADVERTISEMENT
Random Recipes from:
Desserts - Cakes
Desserts - Cakes
- Double Fudge Chocolate Cake with Incredible Chocolate Icing (1980's)
- Oatmeal Cake with Broiled Brown Sugar Topping
- Quick and Easy Carrot Cake - Once again Recipelink made me look good...
- Ginger Chocolate Chunk Coffee Cake (Bundt or tube cake)
- Orange Bon Bon Cake
- Chocolate Mousse Cake -- We found the recipe! Yay!
- Eggless Rye Honey Cake and Crunchy Munchy Honey Cakes (cookies)
- Flourless Chocolate Cake (Torta di Coccolato) (repost)
- Chocolate Cake in the Crock-Pot (using cake mix)
- Peachy Colada Cake (using canned peaches, coconut, and rum)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute