Tuesday, August 31, 2010

More Bakin' Gonin' On Here

Jam Cake

If you are from the south, especially Kentucky or Tennessee you just have to remember Jam Cake! My mother used to make it, of course, we were in Indiana, but she grew up in Kentucky, near Somerset, something like fourth miles west of London. And although I didn't realize how close the two places were until recently, my father's mother was from Kentucky also, about 40 miles east of London.

Back to the cake.  My sister-in-law, who now lives near us in Tennessee, brought a jam cake to the family Christmas dinner last year. It was very good. After thinking about that cake for a good long while I asked for her recipe. All she'd tell me (I have to insert here she WAS quite busy, with a hubby who had just had surgery!) it called for a box spice cake.

I waited a few days for her to call before I decided to do another search online. And, I found it! Just reading thru the recipe made my mouth water! This past week end I made the cake. We had a fellowship meal at our church so I took that cake. Oh my, it was a hit! The platter was picked clean! My poor husband was very disappointed! He'd eaten some of several other deserts because he was sure he'd get some of mine later at home! Well, "that'll learn 'em, dern 'em!"

Here is the great recipe, from 'the recipe link' (http://www.recipelink.com/).

Jam Cake
with Caramel Icing
Church social tested!

1 spice cake mix - 2 layer
1 cup chopped pecans (didn't have enough pecans, finished cup with chopped walnuts)
1 cup raisins
1/4 cup flour
1 cup blackberry jam

Preheat the oven to 350 degrees.
Grease & flour three round pans (makes a 3 layer cake with fruit, nuts & jam)
Mix cake according to the box directions.
Roll pecans & raisins in the 1/4 cup flour.
Add them to the cake batter.
Fold in the cup of blackberry jam.
Pour into greased and floured pans.
Bake until done. (Test with tooth pick in middle; done when tooth pick comes out clean.)
(I set my timer using box recommendations & my best guess; cakes were ready my first check.)

Because of the time I had to devote to this I used a 'store bought' Caramel Icing, and it was wonderful!
If you have time to try the home made icing I've included three recipes also from 'the recipe link'. I didn't test any of them.

Caramel Icing 1

1 cup brown sugar
1 stick (1/2 cup) butter
1 teaspoon vanilla
1 cup granulated sugar
1/2 cup evaporated milk

Heat sugars, butter & mile until dissolved. Bring to rolling boil.
Cook 1 minute.
Take off heat and
add vanilla
Beat to right consistency to spread
If too thick add a little milk at a time.


Caramel Icing 2

1 one pound box light brown sugar
1 stick (1/2 cup) butter
1 cup cream (half & half)

Put all ingredients into a medium sized pan, stir until the mixture begins to boil.
After it's boiling don't stir.
Cook to soft ball stage.
Beat until thickens.
Frost your cooled cake.
It the mixture is too hard add hot water a little at a time until consistency seems right to you.


Caramel Icing 3

6 Tablespoons butter
 3/4 cup brown sugar
6 Tablespoons sweetened condensed milk
1 2/3 cups sifted powdered sugar

Melt butter.
Add brown sugar & stir.
Add milk & bring to a boil.
Boil hard for 1 minute.
Remove it from the heat.
Add powdered sugar gradually.
Beat constantly until mixture looses its gloss.

Praise God! & Happy eating!

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