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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Jam Cake Recipes By Rusty
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Cakesandfrostings - Cake Jam Cake Recipes By Rusty Post by :salesmch Category :Learning Kitchen Author :Unknown Date :December 2011 Read :921

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

Cakesandfrostings - Cake Jam Cake Recipes By Rusty

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 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. 6 servings



Kentucky Jam Cake

1 3/4 cups sifted flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon allspice
1/2 teaspoon cloves
1 1/2 cups sugar
3 eggs, beaten
1 cup buttermilk
1 cup oil, plus extra for greasing pans
1 cup seedless raspberry or blackberry jam
1 teaspoon vanilla extract
1 cup chopped pecans, plus extra for garnish, optional


Praline Icing:
1 cup (2 sticks) butter
1 cup buttermilk
3 cups sugar
2 tablespoons light corn syrup
1 teaspoon baking soda


For cake,sift together flour, baking powder, baking soda, cinnamon, nutmeg, allspice and cloves. Repeat sifting two more times. Set aside.

Beat sugar and eggs until creamy. Add buttermilk, oil and jam and beat until sugar dissolves. Add flour mixture and beat well. Stir in vanilla and pecans. Pour into 2 well-greased 9-inch-square pans or one 13x9-inch pan.

Bake at 350 degrees until cake springs back when touched in center, about 40 minutes.

For icing,grease sides of 4-quart saucepan with some of butter. Combine rest of butter, buttermilk, sugar, syrup and baking soda in pan and heat to boiling. Boil, stirring constantly, until thermometer reaches 238 degrees. Beat with electric mixer 7 minutes. Spread over top and sides of cake or cakes. Sprinkle with chopped pecans, if desired.

12 to 16 servings.
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