Tennesse Jam Cake Recipes

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GEORGIA'S TENNESSEE JAM CAKE



Georgia's Tennessee Jam Cake image

This rich holiday dessert was invented by my grandmother and is a tradition in our house over Christmas. These ingredients were originally the authentic thing -- homemade jam, buttermilk out of the churn, and walnuts you gather and crack yourself. Now we use purchased items, but the cake is just as good. Frost with homemade caramel frosting, or your favorite cream cheese frosting.

Provided by Amy

Categories     Desserts     Cakes     Spice Cake Recipes

Time 1h5m

Yield 12

Number Of Ingredients 14

1 cup butter, softened
2 cups white sugar
8 eggs
2 teaspoons baking soda
2 tablespoons water
2 cups seedless blackberry jam
3 ½ cups all-purpose flour
1 ½ teaspoons ground cloves
2 teaspoons ground nutmeg
1 tablespoon ground cinnamon
1 teaspoon salt
1 cup buttermilk
1 cup chopped black walnuts
½ cup golden raisins

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease three 8 or 9 inch round cake pans and set aside.
  • In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing until each one is blended in. Dissolve the baking soda in the water; stir into the batter along with the blackberry jam. Combine the flour, cloves, nutmeg, cinnamon and salt; stir into the batter by hand, alternating with the buttermilk. Fold in the black walnuts and raisins if using. Divide the batter equally between the three pans, and spread in an even layer.
  • Bake in the preheated oven until the top of the cakes spring back when lightly touched, about 35 minutes. Cool in the pans until cool enough to handle, then invert the cakes over a wire rack and remove pans to cool completely.

Nutrition Facts : Calories 684.9 calories, Carbohydrate 106.6 g, Cholesterol 165.5 mg, Fat 25.6 g, Fiber 2.5 g, Protein 11.6 g, SaturatedFat 11.4 g, Sodium 583.2 mg, Sugar 73 g

TENNESSEE JAM CAKE



Tennessee Jam Cake image

A rich, moist cake that will tempt your taste buds. Frost with a cream cheese icing or a brown sugar icing.

Provided by Anita Hoffman

Categories     Cakes

Time 1h

Number Of Ingredients 20

2 c flour
1 c butter
3 eggs
1 c buttermilk
1 c sugar
1 c chopped dates
1 c jam (any kind, preferably blackberry)
1 c raisins
1 apple, grated
1 c chopped nuts
1 tsp baking soda or baking powder
1/4 tsp salt
1/8 tsp cinnamon (optional)
1/8 tsp allspice (optional)
1/8 tsp ground cloves (optional)
BROWN SUGAR FROSTING
1 c brown sugar, packed
1/2 c butter
1/4 c milk
3 c powdered sugar

Steps:

  • 1. Sift flour, salt, baking soda, and spices together, reserving 1/4 cup of flour to flour nuts, dates, and raisins. Cream together the sugar and butter. Add eggs, one at a time and mix well after each addition.
  • 2. Combine buttermilk and jam. Add alternately with combined dry ingredients to the creamed mixture.
  • 3. Flour the fruit and nuts and stir them into the batter. Stir in the grated apple.
  • 4. Bake in 3 greased and floured 9 inch cake pans in a 350 degree oven for 30 minutes or until cake tests done. Cool on wire racks before frosting.
  • 5. Brown Sugar Frosting: Combine brown sugar, butter and milk in large saucepan; bring to a boil, stirring constantly. Remove from heat; cool 10 minutes. Gradually add powdered sugar until well blended.

TENNESSEE JAM CAKE (VEGAN)



Tennessee Jam Cake (Vegan) image

Make and share this Tennessee Jam Cake (Vegan) recipe from Food.com.

Provided by AlainaF

Categories     Dessert

Time 45m

Yield 8-10 serving(s)

Number Of Ingredients 14

1 cup sugar
3/4 cup margarine (Earth Balance is good)
1 cup strawberry jam
1 teaspoon vanilla extract
1/2 cup plain soy yogurt
1 1/2 teaspoons Ener-G Egg Substitute, mixed with
2 tablespoons water
2 cups flour
1 1/2 teaspoons baking soda
1/2 teaspoon nutmeg
1/2 teaspoon allspice
1/2 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 cup soy buttermilk (1/2 cup soy milk mixed with 1 tsp. vinegar)

Steps:

  • Cream together sugar and margarine.
  • Add jam, vanilla, soy yogurt, and egg replacer mixed with water. Mix well.
  • In another bowl, combine flour, baking soda, and spices.
  • Add thus to sugar mixture alternately with soy buttermilk and stir well.
  • Pour into greased and floured 9" pans, bake at 350 for 30 minutes.
  • I usually frost this with a coconut-pecan frosting, which is just caramelized sugar and margarine mixed with shredded coconut, chopped pecans, and powdered sugar.

Nutrition Facts : Calories 449.2, Fat 9.1, SaturatedFat 2, Cholesterol 0.6, Sodium 371.1, Carbohydrate 88, Fiber 1.6, Sugar 52.6, Protein 4.1

TRIPLE-LAYER TENNESSEE JAM CAKE



Triple-Layer Tennessee Jam Cake image

This is from The Cake Mix Doctor. I haven't tried it yet, but I definitely will on the next special occasion (which is the only time I ever make cakes).

Provided by JeriBinNC

Categories     Dessert

Time 48m

Yield 16 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) package spice cake mix
1 cup buttermilk
1/3 cup sweetened applesauce
1/3 cup vegetable oil
3 large eggs
1/4 teaspoon cinnamon
1 cup blackberry jam
1/2 cup butter or 1/2 cup margarine
1/2 cup light brown sugar, firmly packed
1/2 cup dark brown sugar, firmly packed
1/4 cup milk
2 cups powdered sugar, sifted
1 teaspoon vanilla extract

Steps:

  • Beat the first 6 ingredients at low speed with an electric mixer for 1 minute. Scrape down sides and beat at medium speed 2 more minutes until well blended, scraping down sides if needed. Pour batter evenly into 3 greased and floured 9-inch round cake pans.
  • Bake at 350 for 20-23 minutes or until cakes are light brown and spring back when lightly pressed with your finger.
  • Cool in pans on wire racks for 10 minutes. Remove from pans; cool completely on wire racks.
  • Place on layer on a serving platter. Spread with 1/2 of blackberry jam, leaving a 1/2-inch border. Spread a smooth, thin layer of warm Quick Caramel Frosting over jam. Repeat layers. Top with third cake layer. Spread top and sides of cake with remaining Quick Caramel Frosting, working quickly before the frosting hardens. (If frosting becomes too hard to spread, place it over low heat for 1 minute, stirring constantly.) Let cake stand 10 minutes.
  • Quick Caramel Frosting:.
  • Bring first 3 ingredients to boil in a 3 1/2-quart saucepan over medium heat, whisking constantly, about 2 minutes.
  • Stir in milk and bring to a boil. Remove from heat. Add powdered sugar and vanilla, stirring with a wooden spoon until smooth. Use immediately.

Nutrition Facts : Calories 425.3, Fat 16, SaturatedFat 5.8, Cholesterol 56, Sodium 297.8, Carbohydrate 68.3, Fiber 0.8, Sugar 53.5, Protein 3.4

TENNESSE JAM CAKE



Tennesse Jam Cake image

This recipe is a combination of my Aunt Veronica Downeys cake and my Great Grandmothers. It is over a 100 years old. Aunt Ronnie made homemade blackberry jam every summer and this was the cake she had waiting for me when I came home every summer.

Provided by Rhonda O'Steen @CrusinMomo

Categories     Cakes

Number Of Ingredients 31

CAKE
6 - large eggs, room temperature
1 cup(s) butter, unsalted, room temperature
2 cup(s) granulated sugar
1 teaspoon(s) baking soda
1 teaspoon(s) baking powder
1 tablespoon(s) cinnamon
1 tablespoon(s) ground cloves
3 cup(s) unsifted cake flour
2 cup(s) buttermilk, whole
2 cup(s) blackberry jam
1 cup(s) raisins, optional
FILLING
1/2 cup(s) butter, unsalted
1 cup(s) light brown sugar, packed
1/4 cup(s) buttermilk, whole
1 teaspoon(s) pure vanilla extract
FRUIT FILLING
2 cup(s) light brown sugar, packed
1/2 cup(s) milk, whole
1 cup(s) butter, unsalted
1 cup(s) chopped figs
1 cup(s) raisins
1 cup(s) chopped black walnuts or pecans
FROSTING
1 cup(s) buttermilk, whole
2 cup(s) granulated sugar
1/2 cup(s) light brown sugar, packed
1/2 teaspoon(s) baking soda
1/2 cup(s) butter, unsalted
1 teaspoon(s) pure vanilla extract

Steps:

  • Cream butter and sugar until creamy and sugar is dissolved. Add eggs,one at a time and beat after each addition. Mix dry ingredients together and then add alternately with buttermilk. Stir in jam by hand until mixed well. Bake in three, greased, floured, 9 inch pans in a 350 oven for 20 to 30 minutes. Remove from pan and cool on cake racks for five minutes. Turn onto wax paper, poke holes with a toothpick all over top of each layer. Pour warm filling over cake top and allow to cool.
  • Prepare filling while cake bakes. Combine butter, brown sugar and buttermilk. Cook and stir over medium heat for 3 to 5 minutes. Remove from heat and stir in vanilla. Spread 1/3 of filling on top of each cake layer.
  • Cook first three ingredients of fruit filling together to soft ball stage. Remove from heat. Beat with mixer until thick and cool. Add remaining ingredients and mix well. Spread between cake layers and then frost.
  • Combine buttermilk, sugars and soda in large saucepan. Cook to soft ball stage (will hold its shape). Add butter and remove from heat. cool five minutes. Add vanilla and beat until thick and creamy with a mixer. If frosting is too thick add a small amount of cream. Frost cake.

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