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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Jam Cake Recipes By Nadine
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Cakesandfrostings - Cake Jam Cake Recipes By Nadine Post by :canterbury Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2911

Click below to download : Cakesandfrostings - Cake Jam Cake Recipes By Nadine (Format : PDF)

Cakesandfrostings - Cake Jam Cake Recipes By Nadine

1 cup butter
2 cups white sugar
3 eggs
1 teaspoon baking soda
3 cups all-purpose flour
1 cup buttermilk
1 cup blackberry preserves
1 cup chopped pecans
1 cup shredded coconut
1 cup raisins


Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 10 inch tube pan and set aside.

Cream together the butter and sugar. Add eggs separately, beating well after each. Sift together soda and flour; add alternately with buttermilk to creamed mixture. Mix well. Add jam, pecans, coconut and raisins. Mix well and pour into prepared pan. Bake for one hour.




Blackberry Jam Cake

1 Duncan Hines cake mix
12 oz. seedless blackberry jam


Bake cake as directed on package plus 1/2 tsp. oil. While cake is still hot, take a toothpick and poke holes in top of cake. Spread 12 oz. blackberry jam over cake. Set cake in the freezer for 30 minutes to cool completely, then frost.


Cream Cheese Icing

4 oz. cream cheese, softened
1 lb powdered sugar
1/2 cup Crisco shortening
1 1/2 tablespoons cream


Beat well, approximately 30 minutes The recipe above is enough icing for a 9 x 13 inch cake. For a two layer cake double the icing recipe.



Jam Cake

1 c Seedless raisins
1 cn Crushed pineapple (8-1/2 oz)
2 1/2 c All-purpose flour, sifted
1 ts Baking soda
1 ts Cinnamon
1 ts Nutmeg
1/2 ts Cloves
1/2 c Shortening
1/2 c Butter or margarine
1 c Sugar
5 ea Eggs
1 c Seedless blackberry jam -(12-oz jar)
2/3 c Buttermilk
1 c Pecans, chopped
Confectioners' sugar


Soak raisins for several hours or overnight in the crushed pineapple.

Sift together flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening and butter or margarine in large bowl of electric mixer. Gradually add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in jam. Alternately add sifted dry ingredients and buttermilk to the creamed mixture. Blend in pineapple, raisins and pecans. Pour batter into 13x9x2-inch pan that has been greased and floured.

Bake at 350 degrees f. for 55 to 60 minutes or until done. Dust with confectioners' sugar; cut in squares. This will freeze.

From: Florence P. Hanford's Television Kitchen Meals, 1964.
Shared by: June Hoffman, 9/93
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1/2 Cup Sugar 1/4 Cup Butter or Margarine 2 Large Eggs 1 Cup Unbleached All-purpose Flour 1 Teaspoon Ground Cinnamon 1/2 Teaspoon Baking Soda 1/4 Teaspoon Ground Cloves 1/4 Teaspoon Ground Nutmeg 1/3 Cup Butter/Sour Milk 1/2 Cup Seedless Blackberry Jam 1/4 Cup Chopped Walnuts 2 Tablespoons Butter or Margarine 1/2 Cup Packed Brown Sugar 3 Tablespoons Milk 1 3/4 Cups Sifted Powdered Sugar 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
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1 cup butter 1/4 t. salt 1 1/2 cups sugar Mix and cream well. 3 cups flour 1 t. soda, dissolved in 1 cup buttermilk 1 t. cinnamon 1 t. nutmeg 1 t. allspice 1 cup jam (preferably blackberry) Add above to creamed mixutre and stir well. Pour into 3 greased and floured cake pans (round). BAke at 325 untildone. Icing 3 cups sugar 4 T. butter 1 cup milk 1 t. vanilla Mix well and pour between layers and on top.
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