Holiday Jam Cake Recipes

SPARKLING HOLIDAY JAM

Steps:

• Sterilize jars and lids in boiling water for at least 10 minutes. Let simmer while making jam.
• In a large saucepan, combine strawberries, cranberries, pectin, and margarine. Bring to a boil. Stir in sugar, and return to a boil. Cook for 1 minute; remove from heat.
• Quickly fill jars to within 1/2 inch from top. Wipe rims clean, and put on lids. Process in a boiling water bath for 5 minutes.

100-YEAR OLD JAM CAKE

Steps:

• Preheat oven to 350 degrees F. Grease and flour four 8-inch or 9-inch cake pans, or line them with parchment paper. Combine buttermilk and baking soda; set aside. Sift together flour, salt, and spices; set aside. Cream butter, sugar, and vanilla until light and fluffy. Add the eggs one at a time, beating well and scraping the bowl after each addition. To the butter mixture, add half the flour mixture and mix until combined. Add half the buttermilk mixture and mix until combined. Add the rest of the flour mixture and mix; then add the rest of the buttermilk and mix. Scrape the bowl and mix well. Add raisins, nuts, and jam; mix well. Pour into prepared pans. Bake 25 to 30 minutes, until a tester inserted in the center comes out clean. Place pans on wire racks to cool.

HOLIDAY JAM CAKE

Steps:

• Heat oven to 350 degrees. Generously grease and flour a 10-inch-by-4-inch tube pan. In a large bowl, stir together 3 cups flour, cinnamon, cloves, allspice and salt. Pour buttermilk into 2-cup glass measure or bowl. Stir in baking soda and set aside; it will foam slightly.
• In a large bowl, using an electric mixer at medium speed, beat butter until creamy. Gradually beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla.
• With mixer at low speed, gradually beat in flour mixture, alternating with buttermilk, until just blended. Beat in preserves and pecans until just mixed, then finish mixing by hand with a spatula.
• Scrape batter into pan and smooth top. Bake until cake is springy to the touch and shrinks from sides, and a toothpick inserted into the middle comes out clean, 65 to 70 minutes. (If baking as holiday gifts, pour into three smaller pans and begin checking for doneness after 30 minutes.).
• Transfer to wire rack and cool completely in pan. To remove from pan, run a knife or thin spatula around the edges and center tube. Turn cake onto plate and lift off pan. If desired, dust with confectioners' sugar before serving.

HOLIDAY JAM CAKE (#2)

Steps:

• 1. CAKE: Cream sugar and shortening; add eggs and mix well.
• 2. Combine buttermilk and jam.
• 3. Sift flour and baking soda together;
• 4. Add alternately with buttermilk mixture to sugar mixture.
• 5. Add remaining ingredients; stir well.
• 6. Pour into three 9-inch layer pans.
• 7. Bake for 30 to 40 minutes at 350 degrees.
• 8. FILLING: Combine sugar and flour; add milk and oleo.
• 9. Cook until thick, stirring occasionally.
• 10. Remove from heat; add next 4 ingredients. Stir well.
• 11. Spread over cake layers and sides.
• 12. Garnish with cherries. Mrs. Rita Mae Sellers Church of God LWWB Hazlehurst, Georgia

HOLIDAY CRANBERRY JAM

Steps:

• In a food processor, coarsely process cranberries and orange sections. Place in a Dutch oven with strawberries and sugar. Bring to a full rolling boil over high heat, stirring constantly. Boil for 1 minute. , Remove from the heat and stir in the pectin. Skim off the foam. Carefully ladle into hot half-pint jars, leaving 1/4-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 10 minutes in a boiling-water canner.

HOLIDAY JAM

Steps:

• Grind strawberries and cranberries in a food processor or grinder; place in a large kettle. Add sugar. Bring to a full rolling boil; boil for 1 minute. Stir in pectin; reutrn to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat. Cool for 5 minutes, skim of foam. Immediately pour into hot jars, leaving 1/4 inch headspace. Adjust caps. Process for 15 minutes in a boiling water bath.