by Tanith » Tue Jul 16, '13, 5:50 am
I'm in the middle of packing and moving, so I don't have my recipes handy, but once I'm settled into my new place I'll post my great-grandmother's Kentucky Jam Cake recipe (and the accompanying butterscotch frosting recipe). It's really good. It's made with raspberry jam.
Edited: Never mind! I had the recipes saved to my Google Drive, so here they are:
Kentucky Jam Cake
1 cup soft butter or margarine
2 cups sugar
5 eggs
1 cup seedless blackberry jam
3 cups sifted all-purpose flour
1 tsp baking soda
1/2 tsp salt
1/2 tsp each of ground cloves and allspice
1 cup buttermilk
1 cup chopped nuts
1 cup chopped dates or raisins (I prefer raisins)
Cream butter and sugar until light. Add eggs, one at a time, beating well after each addition. Add jam and beat well. Add sifted flour, b. soda, salt, cloves, and allspice alternately with buttermilk, beating until smooth, beginning and ending with dry ingredients. Stir in nuts and fruit. Pour into four 9" layer pans lined on the bottom with greased wax paper. Bake in preheated (325F) oven for about 35 minutes. Cool; spread caramel frosting between layers and on top of cake.
Caramel Frosting
2 cups firmly packed light brown sugar
1 cup sugar
2 tbsps light corn syrup
3 tbsps butter
dash of salt
2/3 cup cream
1 tsp vanilla extract
Place all ingredients in a saucepan. Bring to a boil, cover and cook for 3 minutes. Uncover and cook to 236F (soft ball) on candy thermometer. Cool for 5 minutes, then beat until thick. If too thick, add a little hot water.
Hint: In order to really frost the whole cake, I double the caramel frosting recipe. I also just let the frosting dribble down the side of the cake, rather than spreading it.
Last edited by
Tanith on Tue Jul 16, '13, 5:50 am, edited 1 time in total.