Blackberry Jam Cake I Recipes

BLACKBERRY JAM CAKE

Steps:

• Preheat oven to 325.
• Grease and flour cake pan. Original recipe calls for tube pan, but I've always used 9 x 13.
• In large mixing bowl, cream together butter, sugar and oil until light and fluffy.
• Beat in eggs, one at a time, beating well after each addition.
• Beat in sour cream and jam.
• Sift or stir together flour, soda and spices. Reserve a small amount to coat the dates, raisins and nuts. Stir remaining dry ingredients into jam mixture.
• Stir in flour-coated fruits and nuts.
• Pour batter into prepared cake pan and bake for approximately 1 to 1 1/2 hours (will depend on which type of pan you use) or until it tests done.

BLACKBERRY JAM CAKE

Steps:

• Cream butter; add sugar and continue to cream until light and fluffy.
• Add egg yolks, one at a time, beating well after each addition.
• Stir in vanilla.
• Sift together spices and dry ingredients. Add alternately with buttermilk and jam to creamed mixture.
• Add cream of tartar to egg whites and beat until stiff; fold into batter.
• Pour into two greased and floured 9 inch cake pans.
• Bake at 375* for 30 minutes or until cake tests done.

BLACKBERRY JAM COCOA CAKE

Steps:

• Cream together the butter and sugar.
• Add the jam, cinnamon and nutmeg.
• Blend the dry ingredients together.
• Add the dry ingredients to the mixture alternately with the sour milk.
• Bake in greased tubular (or bundt) pan at 350°F for 45 to 60 minutes.
• Boil the sugar, milk and nutmeg together for a couple of minutes.
• Stir in enough of the powdered sugar to make a ‘drizzle’.
• Drizzle the icing over the cake and let it run down the sides and middle.

BLACKBERRY JAM CAKE III

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour 3 (9 inch) pans. Mix together the flour, baking soda, cinnamon, allspice and cloves. Set aside.
• In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the buttermilk. Stir in the blackberry jam. Pour batter into prepared pans.
• Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pans for 10 minutes, then turn out onto a wire rack and cool completely.

BLACKBERRY JAM CAKE

Steps:

• Cream together sugar and butter or margarine.
• Beat in eggs.
• Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition.
• Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan.
• Bake at 350 degree F. oven 25 minutes or until done.
• Cool completely.
• Frost with Carmel Icing.
• CARMEL ICING:
• In small saucepan, melt butter or margarine; stir in brown sugar.
• Cook stirring constantly, til mixture bubbles; remove from heat.
• Cool 5 minutes.
• Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached.

DANISH BLACKBERRY JAM CAKE

Steps:

• Preheat the oven to 375°F Cream the butter and sugar together then slowly whisk in the eggs.
• Mix the dry ingredients together in a large bowl. Stir in the egg mixture, buttermilk, & jam. Flour raisins lightly and gently fold into the batter.
• Pour the batter into 2 buttered and lightly floured 8 inch cake pans. Bake for 30 minutes or until a toothpick can be inserted & comes out clean.
• Cool on a wire rack then frost if desired.