Holiday Jam Cake 2 Recipes

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HOLIDAY JAM CAKE



Holiday Jam Cake image

Make and share this Holiday Jam Cake recipe from Food.com.

Provided by chia2160

Categories     Dessert

Time 1h30m

Yield 10 serving(s)

Number Of Ingredients 15

vegetable oil or nonstick cooking spray, for pan
3 cups all-purpose flour, plus additional for pan
1 1/2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 teaspoon ground allspice
1/2 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 1/2 cups one 18-ounce jar seedless blackberry preserves
1 cup finely chopped pecans
confectioners' sugar (optional)

Steps:

  • Heat oven to 350 degrees. Generously grease and flour a 10-inch-by-4-inch tube pan. In a large bowl, stir together 3 cups flour, cinnamon, cloves, allspice and salt. Pour buttermilk into 2-cup glass measure or bowl. Stir in baking soda and set aside; it will foam slightly.
  • In a large bowl, using an electric mixer at medium speed, beat butter until creamy. Gradually beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
  • With mixer at low speed, gradually beat in flour mixture, alternating with buttermilk, until just blended. Beat in preserves and pecans until just mixed, then finish mixing by hand with a spatula.
  • Scrape batter into pan and smooth top. Bake until cake is springy to the touch and shrinks from sides, and a toothpick inserted into the middle comes out clean, 65 to 70 minutes. (If baking as holiday gifts, pour into three smaller pans and begin checking for doneness after 30 minutes.).
  • Transfer to wire rack and cool completely in pan. To remove from pan, run a knife or thin spatula around the edges and center tube. Turn cake onto plate and lift off pan. If desired, dust with confectioners' sugar before serving.

Nutrition Facts : Calories 708, Fat 28.9, SaturatedFat 13.2, Cholesterol 134.4, Sodium 315.6, Carbohydrate 105.8, Fiber 2.9, Sugar 65.7, Protein 8.6

CHRISTMAS JAM



Christmas Jam image

I have a passion for cooking, and I can probably thank my grandmother for it. She was a marvelous cook who could really stretch a food dollar. -Jo Talvacchia, Lanoka Harbor, New Jersey

Provided by Taste of Home

Time 35m

Yield about 14 half-pints.

Number Of Ingredients 4

1 package (40 ounces) frozen unsweetened strawberries, thawed or 2-1/2 quarts fresh strawberries, hulled
1 pound fresh or frozen cranberries, thawed
5 pounds sugar
2 pouches (3 ounces each) liquid fruit pectin

Steps:

  • Grind strawberries and cranberries in a food processor or grinder; place in a Dutch oven. Add sugar. Bring to a full rolling boil; boil for 1 minute. Remove from the heat; stir in pectin and return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. , Cool for 5 minutes; skim off foam. Carefully ladle hot mixture into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

Nutrition Facts : Calories 84 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 0 sodium, Carbohydrate 22g carbohydrate (21g sugars, Fiber 0 fiber), Protein 0 protein.

OLD-FASHIONED JAM CAKE



Old-Fashioned Jam Cake image

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

1 cup raisins
1 can (8 ounces) crushed pineapple, undrained
1 cup butter, softened
1 cup sugar
4 large eggs
3 cups all-purpose flour
1/3 cup baking cocoa
1 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1 jar (12 ounces) or 1 cup blackberry jam
2/3 cup buttermilk
1 cup chopped pecans
CARAMEL ICING:
1 cup butter, cubed
2 cups packed brown sugar
1/2 cup 2% milk
3-1/2 to 4 cups confectioners' sugar

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.

HOLIDAY JAM CAKE (#2)



Holiday Jam Cake (#2) image

This recipe comes from a 1968 recipe book titled,"Favorite Recipes From Church of GOD Ladies". Each of the recipes has the ladies' name and home town and I will include this with the recipe and if you know or are related to this person, I would really like to know. The recipes I post from this cookbook are ones I have tried and...

Provided by Billie Neal

Categories     Jams & Jellies

Number Of Ingredients 23

CAKE:
2 c sugar
1 c shortening
3 eggs
1 c buttermilk
1 c blackberry jam
3 c sifted flour
1 tsp baking soda
1 can(s) chopped nuts
1 c raisins
1 c grated coconut
1 large apple, grated
chopped dates (opt.)
FILLING:
2 c sugar
2 Tbsp flour
1 1/2 c milk
1 c oleo or butter
1 c nuts
1 c chopped raisins
1 c grated coconut
1 apple, grated
maraschino cherries

Steps:

  • 1. CAKE: Cream sugar and shortening; add eggs and mix well.
  • 2. Combine buttermilk and jam.
  • 3. Sift flour and baking soda together;
  • 4. Add alternately with buttermilk mixture to sugar mixture.
  • 5. Add remaining ingredients; stir well.
  • 6. Pour into three 9-inch layer pans.
  • 7. Bake for 30 to 40 minutes at 350 degrees.
  • 8. FILLING: Combine sugar and flour; add milk and oleo.
  • 9. Cook until thick, stirring occasionally.
  • 10. Remove from heat; add next 4 ingredients. Stir well.
  • 11. Spread over cake layers and sides.
  • 12. Garnish with cherries. Mrs. Rita Mae Sellers Church of God LWWB Hazlehurst, Georgia

JAM CAKE



Jam Cake image

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

1 cup butter
2 cups sugar
3 cups flour
1 cup buttermilk
4 eggs
1 teaspoon baking soda
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/2 teaspoon clove
1 cup jam or 1 cup preserves (flavor of your choice; we usually use strawberry or grape)
1 teaspoon vanilla
powdered sugar

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.

GEORGIA'S TENNESSEE JAM CAKE



Georgia's Tennessee Jam Cake image

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

1 cup butter, softened
2 cups white sugar
8 eggs
2 teaspoons baking soda
2 tablespoons water
2 cups seedless blackberry jam
3 ½ cups all-purpose flour
1 ½ teaspoons ground cloves
2 teaspoons ground nutmeg
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup buttermilk
1 cup chopped black walnuts
½ cup golden raisins

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

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