Jam Cake With Caramel Frosting Recipes

JAM CAKE WITH CARAMEL FROSTING

Steps:

• Preheat oven to 350 degrees. Butter and flour two 8-inch round cake pans.
• In a medium bowl, sift together the flour, baking soda, allspice, cinnamon, nutmeg, cloves, salt and cocoa powder. Set aside.
• With an electric mixer, cream the sugar, butter and vanilla until light and fluffy. With the mixer running, add the eggs one at a time, beating well and scraping the bowl after each addition. Blend in jam.
• Add half of the dry ingredient mixture, then half the buttermilk. Repeat and mix just until blended.
• Stop the mixer and fold in raisins and pecans.
• Pour batter into prepared pans and bake for about 25 to 30 minutes or until a tester inserted into the center of the pan comes out clean. Place pans on a wire rack to cool.
• In a medium saucepan, melt the butter over low heat. Stir in the brown sugar and cook, slowly stirring, for 2 minutes or until the sugar dissolves.
• Whisk in the milk and bring to a slow boil, slowly stirring constantly.
• Take off heat and stir in vanilla.
• Stir or whisk in powdered sugar, 1/4 cup at a time, until the right consistency is reached - thick enough to frost the cake but not lumpy.
• Let cool to room temperature before frosting the cake.
• If the cakes have domed on the top, cut the top of the dome off so each section of the cake is fairly flat.
• Place one cake layer on the serving platter you plan to use. (Note: If you place pieces of wax paper around the edge of the serving platter and then put the cake on top, the paper will catch any frosting that drips when you frost the cake. You can then gently pull them out after you are done. This way, the serving platter stays clean.)
• Spread some of the frosting on the top of the base layer, about 1/4-inch thick.
• Take the second cake layer and place it upside down on top of the frosting (this way the smoothest side, which is the bottom during baking, is the top of your cake).
• Frost the top and sides with remaining frosting.

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!

TRIPLE-LAYER TENNESSEE JAM CAKE

Steps:

• Beat the first 6 ingredients at low speed with an electric mixer for 1 minute. Scrape down sides and beat at medium speed 2 more minutes until well blended, scraping down sides if needed. Pour batter evenly into 3 greased and floured 9-inch round cake pans.
• Bake at 350 for 20-23 minutes or until cakes are light brown and spring back when lightly pressed with your finger.
• Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
• Place on layer on a serving platter. Spread with 1/2 of blackberry jam, leaving a 1/2-inch border. Spread a smooth, thin layer of warm Quick Caramel Frosting over jam. Repeat layers. Top with third cake layer. Spread top and sides of cake with remaining Quick Caramel Frosting, working quickly before the frosting hardens. (If frosting becomes too hard to spread, place it over low heat for 1 minute, stirring constantly.) Let cake stand 10 minutes.
• Quick Caramel Frosting:.
• Bring first 3 ingredients to boil in a 3 1/2-quart saucepan over medium heat, whisking constantly, about 2 minutes.
• Stir in milk and bring to a boil. Remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately.