Sign in

with Email

Reset password


Not a member?
Join now for FREE!

by Ingredient
Search

Frosted Jam Cake

Empty starEmpty starEmpty starEmpty starEmpty star

Your rating

Recipe

Frosted Jam Cake recipe

 

Yield

12 servings

Prep

25 min

Cook

35 min

Ready

60 min

Ingredients

Amount Measure Ingredient Features
1 cup butter
softened
Camera
2 cups sugar
Camera
4 large eggs
Camera
2 cups blackberry jam
*
3 cups unbleached all-purpose flour
Camera
1 teaspoon baking powder
Camera
1 teaspoon baking soda
Camera
2 teaspoons allspice
ground
Camera
2 teaspoons cinnamon
ground
Camera
1 cup buttermilk
Camera
1 cup raisins, seedless
Camera
cup nuts
chopped
Camera
Icing
1 cup heavy whipping cream
Camera
2 cups sugar
Camera
1 tablespoon butter
Camera
24 pecan halves
* Camera

Ingredients

Amount Measure Ingredient Features
237 ml butter
softened
Camera
473 ml sugar
Camera
4 large eggs
Camera
473 ml blackberry jam
*
7.1E+2 ml unbleached all-purpose flour
Camera
5 ml baking powder
Camera
5 ml baking soda
Camera
1E+1 ml allspice
ground
Camera
1E+1 ml cinnamon
ground
Camera
237 ml buttermilk
Camera
237 ml raisins, seedless
Camera
158 ml nuts
chopped
Camera
Icing
237 ml heavy whipping cream
Camera
473 ml sugar
Camera
15 ml butter
Camera
24 pecan halves
* Camera

Directions

Preheat the oven to 350℉ (180℃)., then grease and flour 3 9- inch cake pans.

Cream the butter and sugar until light then beat in the eggs and jam, blending well.

Sift the dry ingredients together and then add the dry ingredients, alternating with the buttermilk, to the creamed mixture, blending well after each addition.

Stir in the raisins and nuts.

Pour the batter evenly into the prepared pans and bake for 35 to 45 minutes, or until the cake tests done, in the preheated oven.

Cool for 5 minutes on wire racks and turn out of the cake pans to cool to room temperature.

When cool, spread with the warm icing.

Icing: Combine the cream and sugar in a heavy saucepan and bring to a boil, cooking at a full rolling boil for 2 minutes, (A candy thermometer will read 234 degrees F.)

Cool slightly, then beat until it just begins to thicken.

Beat in the butter and immediately spread between the layers and on top of the cake leaving the sides unfrosted.

Decorate with the pecan halves.



* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 69838% from fat
 % Daily Value *
Total Fat 30g 46%
Saturated Fat 16g 81%
Trans Fat 0g
Cholesterol 142mg 47%
Sodium 217mg 9%
Total Carbohydrate 35g 35%
Dietary Fiber 2g 9%
Sugars g
Protein 17g
Vitamin A 18% Vitamin C 1%
Calcium 8% Iron 14%
* based on a 2,000 calorie diet How is this calculated?
 

Email this recipe