DANISH BLACKBERRY JAM CAKE
Make and share this Danish Blackberry Jam Cake recipe from Food.com.
Provided by FDADELKARIM
Categories Dessert
Time 45m
Yield 6-8 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 631.4, Fat 18.2, SaturatedFat 10.6, Cholesterol 134, Sodium 391.9, Carbohydrate 112.4, Fiber 2.4, Sugar 73.1, Protein 7.2
BLACKBERRY JAM CAKE II
This is a delicious cake that is even more delicious with Caramel Frosting! To make sour milk, put 1 tablespoon vinegar or lemon juice in a measuring cup and fill with milk until 1 cup is reached. Enjoy!
Provided by BALLERINAGAL
Categories Desserts Cakes Sheet Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool.
- In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cooked mixture. Combine sour milk and baking soda. Beat in the flour alternately with the sour milk mixture. Stir in blackberry jam. Pour batter into prepared pan.
- Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Nutrition Facts : Calories 310.2 calories, Carbohydrate 59.7 g, Cholesterol 39.7 mg, Fat 6.9 g, Fiber 0.8 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 151.9 mg, Sugar 43 g
BLACKBERRY JAM CAKE
Make and share this Blackberry Jam Cake recipe from Food.com.
Provided by dicentra
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 14
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.
Nutrition Facts : Calories 4277.3, Fat 156.8, SaturatedFat 93.4, Cholesterol 926.5, Sodium 3451.3, Carbohydrate 671.2, Fiber 11.6, Sugar 360.3, Protein 49.2
BLACKBERRY JAM CAKE
Make and share this Blackberry Jam Cake recipe from Food.com.
Provided by Barefoot Beachcomber
Categories Dessert
Time 30m
Yield 6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 720.1, Fat 23.9, SaturatedFat 14.5, Cholesterol 120.7, Sodium 347.7, Carbohydrate 123.9, Fiber 1.4, Sugar 95.2, Protein 5
BLACKBERRY JAM CAKE
This recipe is very moist and dense and reminds me of a good fruit cake. Even though the directions call for a tube pan, I usually use a 9 x 13 cake pan. And to my personal taste, the nuts can be omitted and never missed.
Provided by Mary K. W.
Categories Dessert
Time 1h50m
Yield 16 serving(s)
Number Of Ingredients 15
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.
PRESIDENT ANDREW JACKSON'S FAVORITE BLACKBERRY JAM CAKE
This delish cake is full of fruity goodness that everyone who tries it loves. Just a warning: the cake tends to be unbelievably thick, thus making the 1/16 serving size more reasonable! Frost with cream cheese frosting.
Provided by Kaley
Categories Desserts Cakes Yellow Cake Recipes
Time 1h45m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch round cake pans, dust with flour, and line pan bottoms with waxed paper.
- Whisk flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl until thoroughly combined. Stir buttermilk and vanilla extract in a separate small bowl.
- Beat sugar and butter in a large mixing bowl, using an electric mixer on medium speed, until mixture is light yellow and fluffy. Scrape down the sides often while beating. Beat in egg and egg whites thoroughly, then beat 3/4 cup of blackberry jam into mixture.
- Stir 1/3 cup flour mixture and 1/2 of the buttermilk mixture into moist ingredients, using a wooden spoon. Beat in 1/3 of flour mixture, remaining buttermilk mixture, and remaining flour mixture to make a batter. Spread batter evenly into prepared cake pans.
- Bake in the preheated oven until a toothpick inserted into center of a cake comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before removing, peeling off waxed paper, and letting cakes finish cooling on wire racks.
- Place a cake layer, bottom side facing up, onto a cake plate. Spread remaining 3/4 cup of blackberry jam evenly over the cake; top with second cake layer with bottom side facing down.
Nutrition Facts : Calories 286.3 calories, Carbohydrate 55.2 g, Cholesterol 27.2 mg, Fat 6.4 g, Fiber 0.7 g, Protein 3.2 g, SaturatedFat 3.9 g, Sodium 182 mg, Sugar 38.4 g
BLACKBERRY JAM CAKE III
This recipe has been in my family for years. My grandmother always baked it for Christmas and now I do the same. Frost with Cream Cheese Frosting.
Provided by Jo Ann Herrington
Categories Desserts Cakes Spice Cake Recipes
Time 1h
Yield 16
Number Of Ingredients 10
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.
Nutrition Facts : Calories 324.9 calories, Carbohydrate 46 g, Cholesterol 100.9 mg, Fat 13.9 g, Fiber 1.1 g, Protein 5.5 g, SaturatedFat 8 g, Sodium 204.5 mg, Sugar 26.2 g
BLACKBERRY JAM CAKE
Recipe from the newspaper years ago. This is a thick, solid cake so it needs to cook the entire recommended time unless your oven cooks hotter.
Provided by True Texas
Categories Dessert
Time 2h
Yield 1 cake
Number Of Ingredients 11
Steps:
- Sift all dry ingredients together.
- Cream shortening and sugar.
- Add egg yolks to shortening mixture and beat well.
- Add flour mixture alternately with sour milk.
- Add vanilla and blackberry jam.
- Fold in stiffly beaten egg whites.
- Bake in greased tube pan at 350 degrees for 1 hour and 45 minutes.
Nutrition Facts : Calories 6073.9, Fat 237.5, SaturatedFat 63.2, Cholesterol 870.4, Sodium 2329.2, Carbohydrate 922.7, Fiber 15.6, Sugar 570.9, Protein 73.2
BLACKBERRY JAM CAKE WITH CARAMEL ICING
Steps:
- Make the cake:
- In a large bowl with an electric mixer cream together the butter and the sugar until the mixture is light and fluffy. Add the eggs and combine the mixture well. Into a bowl sift together 3 cups of the flour, the allspice, the cloves, the cinnamon, and the salt. In another bowl combine the buttermilk and the baking soda. Add the flour mixture to the butter mixture in batches alternately with the buttermilk mixture, beating well after each addition. In a bowl toss together the raisins, the pecans, and the remaining 1 tablespoon flour and stir the mixture into the batter with the jam, stirring until the mixture is combined well. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake the layers in the middle of a preheated 325°F. oven for 40 minutes, or until a tester comes out clean. Let the layers cool in the pans on a rack for 15 minutes, invert them onto the rack, and let the layers cool completely.
- Make the icing
- In a saucepan combine the brown sugar, the evaporated milk, and the butter, cook the mixture over moderately low heat, stirring, until the sugar is dissolved, and cook it, undisturbed, 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 mixture to a bowl and beat it until it is of spreading consistency. If the icing gets too hard to spread, dip the icing spatula in hot water.
- Transfer one of the layers, bottom up, to a cake plate, frost the top with the icing, and top it with the remaining layer, bottom down. Frost the top and sides with the icing.
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BLACKBERRY JAM CAKE - MY COUNTRY TABLE
From mycountrytable.com
4.5/5 (2)Category CakeServings 12-14Total Time 55 mins
- In a large bowl, sift together the flour, salt, baking powder, cinnamon, cloves, and allspice and set aside.
- Add the butter and sugar to the bowl of a stand mixer fitted with the paddle attachment or use a hand mixer. Mix on high speed for about 1 minute until the sugar is incorporated into the butter and the mixture is smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Add the blackberry jam and mix until fully incorporated.
- Add 1/3 of the dry ingredients, mixing on medium speed until the flour is barely incorporated. Add 1/2 of the buttermilk and mix to incorporate. Add the remaining flour and buttermilk alternately, ending with the flour. Do not overmix.
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