Christmas Jam Cake Recipes

GEORGIA'S TENNESSEE JAM CAKE

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.

CHRISTMAS JAM CAKE

Steps:

• Cake:.
• Cream sugar, shortening and soda well.
• Add eggs, one at a time and mix well.
• Add sifted flour and mix well. Add nuts, fruit and jam.
• Bake in 3 layer cake pans or a bundt pan. Bake 1 hour and 20 minutes at 325' or until done.
• Wrap in aluminum foil and put in freezer until Christmas.
• Icing:.
• Put in double boiler and cook until thick. Ice cake.
• Chill in the fridge until the icing hardens.
• Wrap in aluminum foil and put away until ready to serve (up to 1 month refridgerated).

QUICK AND DEEELISH JAM CAKE WITH CARAMEL FROSTING

Steps:

• CAKE:.
• Preheat oven to 350 degrees Fahrenheit.
• Prepare three 8" or two 9" round cake pans.
• Mix the cake mix and cinnamon together.
• Add the buttermilk, applesauce, vegetable oil, eggs, and jam.
• Mix thoroughly.
• Fold in the raisins and nuts.
• Pour batter into pans.
• Bake for 22 to 25 minutes or until they spring back when touched lightly in the middle.
• Cool for 10 minutes in the pan; invert cakes onto wire cooling racks.
• Set aside and prepare frosting.
• FROSTING:.
• Use the butter wrapper to grease the inside of a saucepan.
• Over medium heat melt butter and brown sugar together; bring to a boil.
• Stir and boil for 2 minutes exactly.
• Stir in evaporated milk; bring to boil.
• Remove from heat and add powdered sugar and vanilla.
• Beat until smooth and creamy.
• Not only do I double the recipe, but at the end I put it in a mixing bowl before it cools down and beat it with a mixer. When it starts cooling it will get thicker, so frost cake before it hardens.
• I made seven of these yesterday, wrapped them in plastic wrap after they cooled, put them in cake boxes with a bow and a tag and they made WONDERFUL (and very appreciated) presents for family and friends.
• Enjoy, and please let me know if you enjoy them as much as we do!

OLD-FASHIONED JAM CAKE

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.