Fourth Generation Blackberry Jam Cake Recipes

BLACKBERRY JAM CAKE I

Steps:

• Combine flour, baking powder, salt, cocoa, cinnamon, and allspice.
• Dissolve soda in buttermilk, stirring well.
• Cream butter or margarine and sugar, beating well. 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 blackberry jam. Pour batter into a greased and floured 10 inch bundt pan.
• Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes, or until cake tests done. Cool in pan for 15 minutes. Remove from pan, and cool complete.
• Combine confectioners' sugar, milk, butter or margarine, and vanilla. Beat until mixture is smooth. Spoon over cooled cake

BLACKBERRY JAM CAKE

Steps:

• Sift all dry ingredients together.
• Cream shortening and sugar.
• Add egg yolks to shortening mixture and beat well.
• Add flour mixture alternately with sour milk.
• Add vanilla and blackberry jam.
• Fold in stiffly beaten egg whites.
• Bake in greased tube pan at 350 degrees for 1 hour and 45 minutes.

BLACKBERRY JAM CAKE

Steps:

• Preheat oven to 325.
• Grease and flour cake pan. Original recipe calls for tube pan, but I've always used 9 x 13.
• In large mixing bowl, cream together butter, sugar and oil until light and fluffy.
• Beat in eggs, one at a time, beating well after each addition.
• Beat in sour cream and jam.
• Sift or stir together flour, soda and spices. Reserve a small amount to coat the dates, raisins and nuts. Stir remaining dry ingredients into jam mixture.
• Stir in flour-coated fruits and nuts.
• Pour batter into prepared cake pan and bake for approximately 1 to 1 1/2 hours (will depend on which type of pan you use) or until it tests done.

BLACKBERRY JAM CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.

FOURTH GENERATION BLACKBERRY JAM CAKE

Steps:

• Preheat the oven to 350. Grease and flour two 10inch round cake pans.
• For the cake, in a mixing bowl, cream the shortening and granulated sugar until fluffy. Add the eggs one at a time, mixing well after each. Sift flour with the baking powder,soda,salt and spices. Add the flour mixture alternately with the buttermilk,beginning and ending with the flour. Stir in the nuts and raisins, then stir in the jam.
• Pour the batter into the prepared pans and bake for 30 to 40 minutes or until the cake pulls away from the pan. Cool the cakes in the pans for 10 minutes, then turn them out onto cake racks to cool completely.
• While cake cools, make the icing. Melt the butter into a saucepan, add the brown sugar, and bring to a boil. Boil over low heat for 2 minutes, stirring constantly. Add the milk and continue stirring until the mixture returns to a boil. Remove the pan from the heat and scrape the mixture into a mixing bowl. Let cool. Add the confectioner's sugar a little at a time, beating well after each addition, until the icing is thick enough to spread. Fill and ice the cake.
• Variation: You may prefer to bake this cake in a tube pan. Pour the batter into a greased and floured pan and bake for 15 minutes, then reduce the heat to 300 and bake for about 1 hour and 15 minutes or until the cake tests done. Cool as directed for the 10 inch layers.

FOURTH-GENERATION BLACKBERRY JAM CAKE

Steps:

• Preheat the oven to 350 degrees. Grease and flour two 10-inch round cake pans.
• For the cake, in a mixing bowl, cream the shortening and granulated sugar until fluffy. Add the eggs one at a time, mixing well after each. Sift the flour with the baking powder, baking soda, salt, and spices. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Stir in the nuts and raisins, then stir in the jam.
• Pour the batter into the prepared pans and bake for 30 to 40 minutes, or until the cake pulls away from the pan. Cool the cakes in the pans for 10 minutes, the turn them out onto cake racks to cool completely.
• While the cake cools, make the icing. Melt the butter in a saucepan, add the brown sugar, and bring to a boil. Boil over low heat for 2 minutes, stirring constantly. Add the milk and continue stirring until the mixture returns to a boil. Remove the pan from the heat and scrape the mixture into a mixing bowl. Let cool. Add the confectioners' sugar a little at a time, beating well after each addition, until the icing is thick enough to spread. Fill and ice the cake.
• You may prefer to bake this cake in a tube pan: Pour the batter into the greased and floured pan and bake for 15 minutes, then reduce the heat to 300 degrees and bake for about 1 hour 15 minutes, or until the cake tests done. Cool as directed for the 10-inch layers.