valchemist
05-12-2003, 09:56 AM
Like Anna, I made a cake for myself for Mother's Day. (I had instructed DH that he is not to get me anything or do anything for me, since I am not his mother. Someday, Julia will get me a nice card or homemade gift. I can wait.)
This cake is really delicious. I loved the berry/spice combination. Be careful not to go overboard on the spices, otherwise they will overshadow the taste of the jam. If anything, I would actually cut back a tiny bit on the spices -- maybe use 3/4 tsp of each spice.
The frosting is delicious, but it is quite sweet. The recipe doesn't make a ton of frosting, so the ratio of frosting to cake is just right in this case.
I baked it in a Bundt, and it just barely fit. I think this would also work well in three 8-inch round pans.
* Exported from MasterCook *
Fourth Generation Blackberry Jam Cake
Recipe By :Paula Deen
Serving Size : 18 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 c vegetable shortening
1 1/3 c sugar
4 eggs
4 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp allspice
1 tsp cinnamon
1 tsp freshly grated nutmeg
1 c buttermilk
2 c blackberry jam
1 c chopped pecans -- (I omitted these)
1 c raisins -- (I omitted these)
Caramel Icing:
1/2 c butter
1 c packed brown sugar
1/4 c milk
2 c confectioner's sugar -- sifted
Preheat the oven to 350. Grease and flour two 10-inch cake pans or a tube pan.
For the cake, in a mixing bowl, cream the shortening and sugar until fluffy. Add the eggs, one at a time, mixing well after each. Sift the flour with the baking powder, soda, salt, and spices. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Stir in the nuts and raisins, then stir in the jam. Pour the batter into the prepared pans. If using the 10-inch pans, bake for 30-40 minutes or until the cake pulls away from the sides of the pans. If using the tube pan, bake for 15 minutes, then reduce the heat to 300 and bake for 1 hour and 15 minutes, or until the cake tests done. Cool the cakes in the pans for 10 minutes, then turn them out onto cake racks to cool completely.
While the cake cools, make the icing. Melt the butter in a saucepan, add the brown sugar, and bring to a boil. Boil over low heat for 2 minutes, stirring constantly. Add the milk and continue stirring until the mixture returns to a boil. Remove the pan from the heat and scrape the mixture into a mixing bowl. Let cool. Add the confectioners' sugar a little at a time, beating well after each addition, until the icing is thick enough to spread. Fill and ice the cake.
Source:
"The Lady and Sons, Too!"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 513 Calories; 18g Fat (31.1% calories from fat); 5g Protein; 85g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 316mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 4 Other Carbohydrates.
This cake is really delicious. I loved the berry/spice combination. Be careful not to go overboard on the spices, otherwise they will overshadow the taste of the jam. If anything, I would actually cut back a tiny bit on the spices -- maybe use 3/4 tsp of each spice.
The frosting is delicious, but it is quite sweet. The recipe doesn't make a ton of frosting, so the ratio of frosting to cake is just right in this case.
I baked it in a Bundt, and it just barely fit. I think this would also work well in three 8-inch round pans.
* Exported from MasterCook *
Fourth Generation Blackberry Jam Cake
Recipe By :Paula Deen
Serving Size : 18 Preparation Time :0:00
Categories : Desserts
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Cake:
1 c vegetable shortening
1 1/3 c sugar
4 eggs
4 c flour
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 tsp allspice
1 tsp cinnamon
1 tsp freshly grated nutmeg
1 c buttermilk
2 c blackberry jam
1 c chopped pecans -- (I omitted these)
1 c raisins -- (I omitted these)
Caramel Icing:
1/2 c butter
1 c packed brown sugar
1/4 c milk
2 c confectioner's sugar -- sifted
Preheat the oven to 350. Grease and flour two 10-inch cake pans or a tube pan.
For the cake, in a mixing bowl, cream the shortening and sugar until fluffy. Add the eggs, one at a time, mixing well after each. Sift the flour with the baking powder, soda, salt, and spices. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour. Stir in the nuts and raisins, then stir in the jam. Pour the batter into the prepared pans. If using the 10-inch pans, bake for 30-40 minutes or until the cake pulls away from the sides of the pans. If using the tube pan, bake for 15 minutes, then reduce the heat to 300 and bake for 1 hour and 15 minutes, or until the cake tests done. Cool the cakes in the pans for 10 minutes, then turn them out onto cake racks to cool completely.
While the cake cools, make the icing. Melt the butter in a saucepan, add the brown sugar, and bring to a boil. Boil over low heat for 2 minutes, stirring constantly. Add the milk and continue stirring until the mixture returns to a boil. Remove the pan from the heat and scrape the mixture into a mixing bowl. Let cool. Add the confectioners' sugar a little at a time, beating well after each addition, until the icing is thick enough to spread. Fill and ice the cake.
Source:
"The Lady and Sons, Too!"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 513 Calories; 18g Fat (31.1% calories from fat); 5g Protein; 85g Carbohydrate; 1g Dietary Fiber; 56mg Cholesterol; 316mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Lean Meat; 0 Non-Fat Milk; 3 1/2 Fat; 4 Other Carbohydrates.