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Frosted Jam Cake

 

Frosted Jam Cake recipe
11

Yield

12

servings

Prep

25

min

Cook

35

min

Ready

60

min

 

Ingredients

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

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

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Nutrition Facts

Serving Size 195g (6.9 oz)
Amount per Serving
Calories 69838% of calories 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?

 

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