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christmas jam cake with caramel icing

review
Private Recipe by
Teresa G.
Here, KY

This is our family recipe which goes back untold generations. Of course, I tweaked it a little. Great-grandma didn't even have electricity, let alone a stand mixer!

yield 12 serving(s)
prep time 1 Hr
cook time 40 Min
method Bake

Ingredients For christmas jam cake with caramel icing

  • FOR THE CAKE
  • 1/2 c
    butter
  • 2 c
    granulated sugar
  • 4 lg
    eggs, separated
  • 3 c
    all purpose flour
  • 1 tsp
    baking soda
  • 2 tsp
    cinnamon
  • 1 tsp
    allspice
  • 1 tsp
    nutmeg (fresh ground recommended)
  • 1/4 tsp
    ground cloves
  • 1 pinch
    salt
  • 1 c
    buttermilk
  • 1 c
    strawberry preserves or jam
  • 1 c
    blackberry jam
  • 1 c
    raisins or chopped dates (or combination of each)
  • 1 c
    chopped pecans
  • FOR THE ICING
  • 1/2 c
    butter
  • 1 c
    dark brown sugar
  • 1/4 c
    milk
  • 3 1/4 c
    confectioners sugar

How To Make christmas jam cake with caramel icing

  • 1
    Gather all ingredients, place oven rack in middle position and preheat oven to 300 degrees F.
  • 2
    Grease and flour (or spray with Baker's Joy) a tube cake pan, bundt cake pan or 3 regular cake pans.
  • 3
    In large mixing bowl (or stand mixer) cream together butter and sugar until light and fluffy.
  • 4
    Add 4 egg yolks, one at a time, mixing well after each.
  • 5
    In a separate bowl, (the old recipe says to do this 4 or 5 times, but 2 or 3 is okay) sift together flour, soda, spices and salt.
  • 6
    Add 1/3 of the dry mixture to the creamed mixture and mix well.
  • 7
    Add 1/2 of the buttermilk and mix well.
  • 8
    Once again, add 1/3 dry to wet and mix; add remainder of butter milk and mix.
  • 9
    Add remainder of flour mixture and mix.
  • 10
    Fold in preserves, jam, raisins/dates and pecans.
  • 11
    In separate bowl, beat the 4 reserved egg whites to soft peaks.
  • 12
    Fold approximately 1/4 of the whites into the batter.
  • 13
    When combined, gently fold in remainder of beaten whites until no white streaks remain.
  • 14
    Pour into prepared pan(s) and smooth the batter some.
  • 15
    Bake in preheated 300 degree oven for 35 to 50 minutes (depending on which pan you use) or until toothpick, inserted (center of regular cake pans and 2 inches from side of pan for tube and bundt pans) comes out clean.
  • 16
    Remove from oven and allow to cool in pan for 10-15 minutes; then place a cake plate on top and invert; shake pan slightly to release cake; remove pan and allow cake to cool completely (uncovered) at room temperature before preparing the icing. (See NOTE)
  • 17
    Prepare the caramel icing. In a sauce pan, over medium heat, melt butter.
  • 18
    Add brown sugar and bring to a boil over medium to medium high heat; stirring constantly, cook for about 1 minute, until slightly thick.
  • 19
    Remove from heat, let cool slightly then add milk and beat until smooth.
  • 20
    Gradually add, and beat in, confectioners sugar, until icing is of spreading consistency.
  • 21
    Working quickly, ice the cooled cake immediately.
  • 22
    Leave cake uncovered and let sit in a cool area (not the refrigerator) for 2-3 days before serving. (It may sound strange, but that's the way it's done.)
  • 23
    Cover after slicing. Cake may be cooked and frozen ahead of time without icing. Thaw completely and allow to come to room temperature before icing.
  • 24
    NOTE: If using regular cake pans, spread bottom and middle cake layers with additional strawberry or blackberry jam to within 1 inch of edge. (Do not spread jam on top layer.) Assemble layers, then make and apply icing. You may, also, make a double batch of icing and use instead of the jam in between the layers.
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