CHRISTMAS JAM CAKE with CARAMEL ICING

4
Teresa *G*

By
@BlueGinghamApron

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!

Rating:
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Comments:
Serves:
12
Prep:
1 Hr
Cook:
40 Min
Method:
Bake

Ingredients

FOR THE CAKE

1/2 c
butter
2 c
granulated sugar
4 large
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

Step-by-Step

  • 1Gather all ingredients, place oven rack in middle position and preheat oven to 300 degrees F.
  • 2Grease and flour (or spray with Baker's Joy) a tube cake pan, bundt cake pan or 3 regular cake pans.
  • 3In large mixing bowl (or stand mixer) cream together butter and sugar until light and fluffy.
  • 4Add 4 egg yolks, one at a time, mixing well after each.
  • 5In 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.
  • 6Add 1/3 of the dry mixture to the creamed mixture and mix well.
  • 7Add 1/2 of the buttermilk and mix well.
  • 8Once again, add 1/3 dry to wet and mix; add remainder of butter milk and mix.
  • 9Add remainder of flour mixture and mix.
  • 10Fold in preserves, jam, raisins/dates and pecans.
  • 11In separate bowl, beat the 4 reserved egg whites to soft peaks.
  • 12Fold approximately 1/4 of the whites into the batter.
  • 13When combined, gently fold in remainder of beaten whites until no white streaks remain.
  • 14Pour into prepared pan(s) and smooth the batter some.
  • 15Bake 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.
  • 16Remove 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)
  • 17Prepare the caramel icing. In a sauce pan, over medium heat, melt butter.
  • 18Add brown sugar and bring to a boil over medium to medium high heat; stirring constantly, cook for about 1 minute, until slightly thick.
  • 19Remove from heat, let cool slightly then add milk and beat until smooth.
  • 20Gradually add, and beat in, confectioners sugar, until icing is of spreading consistency.
  • 21Working quickly, ice the cooled cake immediately.
  • 22Leave 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.)
  • 23Cover after slicing. Cake may be cooked and frozen ahead of time without icing. Thaw completely and allow to come to room temperature before icing.
  • 24NOTE: 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.

Printable Recipe Card

About CHRISTMAS JAM CAKE with CARAMEL ICING

Course/Dish: Cakes
Main Ingredient: Flour
Regional Style: Southern
Dietary Needs: Vegetarian, Soy Free
Other Tag: Heirloom