a cake of the mondays: jam cake…

today’s cake is probably my favorite cake.  it is one my grandma ruth taught me to make and i would request it for each birthday when i was growing up.  it’s called jam cake.  basically, it’s a spice cake with raisins and pecans frosted in a simple maple frosting.  it contains a full cup of seedless blackberry jam.  the batter is the most beautiful purple when you are mixing it. yummy.

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i am really bad a documenting the baking with photos and realized after i’d cut it that i hadn’t taken any pics!  jackson helped me make this cake and i think he is going to be a really good chef as he grows.  he really enjoyed the process and said, “mommy, this is the most beautiful cake i’ve ever made!  it is purple and i just love purple.”  melt my heart like it was a pat of butter!

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i just love using my heart-shaped cake pans and this is a fun cake to do in a heart shape.  i feel like it really emphasizes that we baked it with love.

here is the recipe.

grandma ruth’s jam cake

for the cake:

2 c flour

1 c sugar

1/4 tsp salt

1 tsp baking soda

1 tsp each: cinnamon, allspice, nutmeg and cloves

3 eggs

1/2 c buttermilk

1/4 c butter, melted

1 c seedless blackberry jam (grandma always used homemade, but store-bought is just fine)

1 c raisins

1 c pecans, chopped

preheat oven to 350 degrees.

in a large bowl, mix all the dry ingredients together except for the raisins and pecans.  in a medium bowl, mix the eggs, jam and melted butter, then add the buttermilk.  combine the wet ingredients into the dry.  fold in raisins and nuts and mix well.  pour into 8″ greased and floured pans (even if they are non-stick, grease and flour them–trust me, there is nothing worse than a cake not turing out of the pan!)  bake for 35-40 minutes in the middle rack of the oven, testing for doneness at 35 minutes.  when done, cool in the pans on a cooling rack until cool enough to touch to turn out onto the cooling racks. let cool fully.

for the frosting:

2 tbsp butter

2 tbsp milk

2 c powdered sugar (you may use less but don’t use more than 2 c!)

1/2 tsp maple flavoring

when cakes are cool, mix together butter and milk and heat in microwave until butter is melted.  add to a large bowl and begin to add powdered sugar, being sure not to exceed 2 cups.  add in maple flavoring.  mix well.  frost the top of the bottom layer and gently place top layer on it.  frost the rest of the cake.

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this cake is wicked sweet.  i have learned over the years to cut slices smaller than you think you want.  i figure, it’s better to go back for more than to leave it uneaten.

i hope you all enjoy this cake.  please let me know if you make it and what you thought of it.

cheers,

e

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