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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Raspberry Jam Cake
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Cakesandfrostings - Cake Raspberry Jam Cake Post by :profit51 Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2495

Click below to download : Cakesandfrostings - Cake Raspberry Jam Cake (Format : PDF)

Cakesandfrostings - Cake Raspberry Jam Cake

3-1/4 cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. ground nutmeg
1 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. ground cloves
1 cup butter or margarine, softened
1/2 cup granulated sugar
1/2 cup packed brown sugar
4 eggs
1 jar (10 oz.) red raspberry jam or preserves
1 cup buttermilk
1 cup chopped pecans
Caramel Frosting (recipe follows)


Heat oven to 350° F. Grease and flour 10-inch tube pan.

Mix flour, baking powder, baking soda, nutmeg, cinnamon, salt, and cloves; set aside. Beat butter and sugars in large bowl with electric mixer on medium speed, scraping bowl constantly, until blended. Beat on high speed 1 minute. Beat in eggs and jam until blended. Beat in flour mixture alternately with buttermilk, until blended. Stir in pecans. Pour into prepared pan.

Bake about 70 minutes or until toothpick comes out clean. Cool 10 minutes; remove from pan. Cool completely. Frost with Caramel Frosting.


Caramel Frosting:
1/2 cup butter or margarine
1 cup packed brown sugar
1/4 cup milk
2 cups powdered sugar


Melt butter in saucepan over low heat. Stir in brown sugar. Heat to boiling, stirring constantly. Boil over low heat 2 minutes, stirring constantly. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar; beat until smooth.
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3 3/4 cup all purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 3/4 teaspoon salt 1 3/4 cups sugar 1/2 cup margarine or butter (1 stick) softened3 large eggs 1 container (16 ounces) sour cream 2 teaspoons vanilla extract 1/2 cup seedless red raspberry jam 1/2 cup walnuts toasted and chopped Preheat oven to 350 degrees. Grease 9 or 10 inch tube pan with removable bottom, dust with flour.In medium bowl, combine flour, baking powder, baking soda and salt; setaside. In large bowl, with mixer at low speed, beat sugar with margarine/butter until blended, scraping bowl often. Increase speed
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Raspberry Filling (below) 3 ounces white baking bars (white chocolate), from 6-ounce package, chopped 2 1/4 cups Gold Medal® all-purpose flour 1 1/2 cups sugar 2 1/4 teaspoons baking powder 1/2 teaspoon salt 1 2/3 cups whipping (heavy) cream 3 eggs 1 teaspoon almond extract White Chocolate Frosting (below) Make Raspberry Filling. Heat oven to 350ºF. Grease and flour bottoms and sides of 2 round pans, 8 or 9x1 1/2 inches. Melt white baking bars over low heat, stirring occasionally; cool. Mix flour, sugar, baking powder and salt; reserve. Beat whipping cream in chilled large bowl with electric mixer on
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