Louisiana Jam Cake Recipes

FIG CAKE

Steps:

• Preheat oven to 350 degrees. Grease and flour a bundt pan or 2-9 inch cake pans.
• In a large bowl cream sugar and eggs with a mixer.
• In a separate bowl mix flour, salt, soda, cinnamon, nutmeg, and clove with a whisk.
• Add flour mixture and buttermilk alternately into creamed mixture mixing well.
• Blend in oil until it is incorporated well into the batter.
• Stir in preserves and pecans.
• Pour into the prepared bundt pan and bake for 1 hour or equal amounts of batter into the prepared cake pans and bake for 30 minutes.
• Take cake out of the oven when a toothpick inserted into the center comes out clean. Let cool for a few minutes then remove cake from pan and cool on cake racks.
• Place cream in a mixing bowl and begin whipping then slowly add powdered sugar then cinnamon.
• Beat until peaks form being careful not to over beat.
• Keep whipped cream refrigerated until ready to use.
• When cake is completely cooled place first cake layer on cake plate, and frost top with whipped cream then stack and repeat with next two layers.
• Keep cake cool in the refrigerator until glaze is ready to drizzle over cake.
• Combine brown sugar, butter, and milk itno a small saucepan and bring to a boil and cook for 3 minutes.
• Let cool then drizzle on top of the cake, sprinkle with chopped pecans, and return cake to the refrigerator.

FIG JAM CAKE WITH SLOW COOKER FIG JAM

Steps:

• Preheat oven to 350°.
• Beat butter and sugars in a large mixing bowl with an electric mixer on medium-high speed until light and fluffy (about 3 minutes). Add eggs on medium-low speed, one at a time, beating just until combined. Add milk and beat just until combined.
• Combine flour and baking soda in a bowl or large paper plate. Gradually add flour mixture to mixing bowl, beating on low speed. Add Fig Jam and beat on medium-low speed just until combined. Spoon batter into a greased 9-inch square baking pan. Bake for 35 to 38 minutes or until a toothpick inserted in center comes out clean. Let cool completely in pan on a wire rack. Serve with a dollop of sweetened whipped cream and Homemade Fig and Lemon Preserves, if desired.

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.

JAM CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan and set aside.
• Cream together the butter and sugar. Add eggs separately, beating well after each.
• Sift together soda and flour; add alternately with buttermilk to creamed mixture. Mix well.
• Add jam, pecans, coconut and raisins. Mix well and pour into prepared pan. Bake for one hour or until toothpick inserted in center comes out clean.

CREAM CHEESE AND RASPBERRY KING CAKE

Steps:

• Measure out ingredients into bowls. This is called mise en place and will help greatly as you prepare to make this king cake.
• Heat the water in the microwave for 30 seconds. You want it to be very warm, but not hot to touch or boiling. (If it's too hot, you will kill the yeast.)
• In a small bowl, dissolve the yeast in the warm water. Stir well to allow the yeast to start working, and then set it aside. (You will know the yeast is working when the mixture turns into a slurry and some bubbles form on the surface. If this does not happen, it's possible that your yeast was scalded by too hot water or the packet was old.)
• In the bowl of an upright mixer, combine the scalded milk, sugar, butter, salt, vanilla extract, orange zest and orange juice. Mix with the wire whisk attachment on slow speed until the butter is melted, and then allow this to cool slightly.
• Replace the wire whisk attachment with the dough hook. Stir in 2 cups of the flour, and beat on medium speed until smooth.
• Add the yeast mixture and the beaten eggs. Mix again until well incorporated.
• Add the flour one cup at a time until all the flour has been measured and the dough is no longer sticky. It should pull away from the sides of the bowl.
• Continue mixing on a slow speed with the dough hook for about 5 minutes to knead the dough. Add a little more flour if it looks like the dough surface is sticking to the bowl or if it looks too moist. (You can also knead the dough by hand at this point. I like to do this until the dough is nice and smooth and not too sticky/wet.)
• Once kneaded, transfer the dough into a greased bowl. Cover with plastic wrap, and place in a warm spot. Allow the dough to rise and double in size. (About 90 minutes, depending on the temperature of your home.)
• While the dough is rising, make the fillings.
• In a medium-sized bowl, combine the softened cream cheese with the sugar, egg yolks and vanilla. Set aside.
• In another bowl, combine the sugar, cinnamon and water, then set aside.
• Punch down the dough, then transfer it to a floured surface. Now, roll it out into a rectangle. (Make it about a ½" thick.)
• Smooth the cinnamon-sugar mixture over the dough with the back of a spoon or a butter knife.
• Add the cream cheese filling just inside one long edge of the dough, spreading with a spoon. Top it with the raspberry jam, spreading it evenly on top.
• Starting on the long side closest, roll the dough into a log, pinching gently to keep it rolled. Be gentle with the dough, and keep in mind that this part can get messy. (You've been warned!) Pinch the seal closed gently.
• Once rolled, shape it into a complete ring or circle, and transfer to a parchment paper-lined sheet pan.
• Place the sheet pan in a warm spot, and allow the dough to rise and double in size again. (About 60 - 90 minutes.)
• Preheat oven to 375°F.
• Brush the risen dough with heavy whipping cream.
• Bake the cake at 375°F for 10 minutes, then turn heat down to 350°F and bake for an additional 30 minutes, or until a cake tester comes out clean when poked through the largest section of the cake.
• Allow the cake to cool completely on a wire rack.
• Make the icing: Combine the powdered sugar and orange juice in a deep bowl whisking until smooth. If the icing is too stiff, whisk in ½ tablespoon water at a time until spreadable. Optional: Dye the icing purple, green and gold and set aside. (If you're not coloring the icing, you can use colored sugar to decorate it in traditional Mardi Gras colors.)
• Drizzle the cooled cake with the icing.
• Sprinkle with colored sugar, and let the icing harden. (About 10-20 minutes.)
• Just before slicing, add the plastic baby to the cake. (You will want to do this after the bake and before slicing so you know where it is. The baby can be a choking hazard, so be sure to inform your guests of the baby, as well as watch to ensure the person who receives it has spotted it before taking a bite.)
• Slice and enjoy!

LOUISIANA JAM CAKE

Steps:

• Preheat oven to 350'.
• In a large mixer bowl, beat margarine and sugar until fluffy.
• Add eggs, one at a time, beating well after addition.
• Stir in jam and preserves.
• Sift together dry ingredients; add alternately with buttermilk to jam mixture.
• Turn into 3 well greased and floured (or Pam Sprayed) 9 inch cake pans.
• Bake for 40 minutes, or until toothpick comes out clean.
• Cool 5 minutes; remove from pans.
• Cool completely.
• Frost with maple frosting and garnish with nuts if desired.
• Maple Frosting.
• In a bowl, beat the cream cheese until fluffy.
• Add the powdered sugar, maple flavoring and 2 tablespoons milk.
• Mix well.
• Add additional milk, 1 teaspoon at a time, for desired consistency.

JAM CAKE

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.

BLACKBERRY JAM CAKE WITH PENUCHE FROSTING

Steps:

• Make the cake:
• Preheat the oven to 350°F. and butter and flour a loaf pan, 9 by 5 by 3 inches. Into a bowl sift together the flour, the baking powder, the salt, the cinnamon, the nutmeg, and the cloves. In another bowl with an electric mixer cream the butter with the brown sugar until the mixture is light and fluffy, add the eggs, 1 at a time, beating well after each addition, and beat in the vanilla. Add the flour mixture to the butter mixture alternately in batches with the buttermilk, beginning and ending with the flour mixture and beating well after each addition, and stir in the jam, the raisins, and the pecans. Pour the batter into the pan and bake the cake in the middle of the oven for 55 minutes to 1 hour, or until a tester comes out clean. Let the cake cool in the pan on a rack for 5 minutes and turn it out onto the rack to cool completely.
• Make the frosting:
• In a saucepan combine the brown sugar, the cream, and the butter, cook the mixture over moderate heat, stirring, until the sugar is dissolved, and boil it, without stirring, washing down any sugar crystals clinging to the side of the pan with a brush dipped in cold water, until it registers 238°F. on a candy thermometer. Transfer the frosting to a bowl and beat it until it is just of spreading consistency. (The frosting will still be warm.)
• Working quickly, spread the frosting over the top and sides of the cake.